Basic Potato Salad

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Basic Potato Salad

Boil the potatoes, mix with ingredients and your done.


3 pounds of small potatoes

sea salt for the potato water and for seasoning

1 cup mayonnaise

1/4 cup buttermik

2 tablespoons Dijon mustard

2 tablespoons Triple crunch mustard or a mustard with a little texture

1/2 cup chopped fresh dill

1/2 cup chopped celery

1/2 cup chopped red onion

Fresh ground Tellicherry Peppercorns


#1: Place the potatoes in a pot and cover with water. Add a tablespoons of sea salt.

#2: Bring the water to a boil and reduce to a simmer and cook until the potatoes are just soft enough to pierce with a sharp knife. About 10 minutes. Drain in a colander and place the colander over the pot and cover with a towel 15 to 20 minutes. Allow to cool.

#3: While cooling, whisk together the mayonnaise, buttermilk, mustard, and dill.

#4: When the potatoes are cool enough to cut them in half or quarters depending on their size.

#5: Place the potatoes in a large serving bowl or if you are transporting them into a container.

#6: Pour the dressing over the potatoes to coat. Toss to cover. You may not need all the dressing to coat.

#7: Add the celery and onion along with salt and pepper and toss to integrate.

#8: Cover and refrigerate for a few hours to allow the flavors to come together. Serve cold to room temperature.