The Perfect Potato Salad Recipe

Few side dishes are as crowd-pleasing as a good potato salad. Whether you’re hosting a backyard cookout or prepping for a weekday lunch, this classic recipe delivers creamy texture, balanced tang, and herbaceous flavor thanks to a thoughtful blend of ingredients like Dijon mustard, buttermilk, and fresh dill.

Ingredients

• 3 pounds small white potatoes

• Kosher salt

• 1 cup mayonnaise

• ¼ cup buttermilk

• 2 tablespoons Dijon mustard

• 2 tablespoons whole-grain mustard

• ½ cup chopped fresh dill

• Freshly ground black pepper

• ½ cup chopped celery

• ½ cup chopped red onion

Directions

1. Boil the Potatoes
   Place the potatoes and 2 tablespoons of salt into a large pot of water. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes, or until just tender when pierced with a knife.

2. Steam for Maximum Texture
   Drain the potatoes in a colander, then place the colander over the empty pot. Cover with a clean kitchen towel and let them steam for 15 to 20 minutes this step helps maintain their texture and prevents a soggy salad.

3. Make the Dressing
   In a small bowl, whisk together:

   • 1 cup mayonnaise

   • ¼ cup buttermilk

   • 2 tablespoons Dijon mustard

   • 2 tablespoons whole-grain mustard

   • ½ cup chopped fresh dill

   • 1 teaspoon kosher salt

   • 1 teaspoon black pepper

4. Assemble the Salad
   Once the potatoes are cool enough to handle, cut them into halves or quarters based on size. Place in a large mixing bowl. While still warm, pour in enough dressing to coat and gently toss.

5. Add Crunch and Flavor
   Mix in:

   • ½ cup chopped celery

   • ½ cup chopped red onion

   • 2 teaspoons kosher salt

   • 1 teaspoon black pepper

6. Chill and Serve
   Cover and refrigerate for at least a few hours to allow flavors to meld. Serve chilled or at room temperature.

Why It Works

• The warm potatoes absorb flavor better, which is why they’re dressed while still slightly hot.

• Buttermilk adds tang and lightness to balance the richness of the mayo.

• Fresh dill gives the salad a vibrant, herbaceous finish that elevates it beyond the ordinary.

Serving Tips

• This potato salad pairs perfectly with grilled meats, veggie burgers, or roasted fish.

• For a lighter version, substitute half the mayo with Greek yogurt.

• If making ahead, keep refrigerated and toss gently before serving to redistribute the dressing.

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