Ina Garten's Potato Salad

🥘 Ingredients

• small white potatoes 3 lbs
• salt 2 Tbsp
• mayonnaise 1 cup
• buttermilk ¼ cup
• Dijon mustard 2 Tbsp
• whole-grain mustard 2 Tbsp
• dill ½ cup
• salt 1 tsp
• pepper 1 tsp
• celery ½ cup
• red onion ½ cup
• salt 2 tsp
• pepper 1 tsp

1. 1

   Place the small white potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes , until the potatoes are just slightly tender when pierced with a knife.
2. 2

   Drain the potatoes into a colander . Set the colander over the empty pot and cover it with a clean kitchen towel . Allow the potatoes to steam for another 15 to 20 minutes , until they’re tender but not mushy.
3. 3

   Meanwhile, in a small bowl , whisk together the mayonnaise , buttermilk , Dijon mustard , whole-grain mustard , dill , 1 teaspoon of salt and 1 teaspoon of pepper . Set aside.
4. 4

   When the potatoes are cool enough to handle but still warm, cut them into bite-size chunks. Place the cut-up potatoes in a large bowl and immediately pour the dressing over them. Add the celery and red onion , 2 teaspoons of salt and 1 teaspoon of pepper . Toss until the dressing coats every bite. Cover the bowl and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.