Sandy's Potato Salad



Sandy's Potato Salad is a classic dish perfect for picnics, barbecues, or any gathering. Creamy and flavorful, it features tender red potatoes dressed in a tangy and herby mayonnaise-based dressing.

Ingredients:
  • 3 pounds small red potatoes, unpeeled and halved
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup fresh dill, chopped
  • Freshly ground black pepper
  • 1/2 cup celery, diced
  • 1/2 cup red onion, diced

Instructions:

Put the potatoes in a big pot and add cold water to cover them

Put two tablespoons of salt in it

Once it starts to boil, lower the heat and let it cook for 10 to 15 minutes, until a knife can barely go through the potatoes

Put the potatoes in a colander to drain them

Then, put the colander over the pot that isn't full

Cover the colander with a clean, dry kitchen towel

For 15 to 20 minutes, let the potatoes steam

Mix the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper in a small bowl with a whisk

Put away

No matter how big or small the potatoes are, cut them in half or fours once they are cool enough to handle

Put the potatoes that have been cut up in a big bowl

Pour enough dressing over the warm potatoes to make them moist while they are still warm

Second, add the red onion and celery

Third, add the salt and pepper

Cover, toss well, and put in the fridge for a few hours to let the flavors mix

You can serve it cold or room temperature


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