Credits to Ina Garten

Ingredients

• 3 lbs small white potatoes
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tbsp Dijon mustard
• 2 tbsp whole-grain mustard
• 1/2 cup fresh dill, chopped
• 3 tsp salt, divided
• Cracked black pepper, to taste
• 1/2 cup celery, chopped
• 1/2 cup scallions, sliced

Instructions

1. Boil the whole potatoes in a large pot of salted water until they are tender, about 10 to 15 minutes.
2. Drain the potatoes and let them steam under a kitchen towel for at least 15 minutes.
3. In a separate bowl, create the dressing by whisking together the mayo, buttermilk, mustards, dill and some of the seasoning.
4. Cut the cooked potatoes into bite size pieces, peeling as desired. Add to a large mixing bowl.
5. Combine the potatoes with the dressing, celery and scallions. Season with the remaining salt and pepper.
6. Chill the potato salad for at least 2 hours prior to enjoying.

Natalie’s notes

Made 6/28/24. Perfect amount of dressing! Don’t skimp on the dill. The scallions are a sub for red onion that the recipe originally called for.