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Potato salad on a serving plate

The Very Best Potato Salad

Bursting with flavor, this is the potato salad for people who don't like potato salad. Dill is the star of a creamy sauce made with mayonnaise, Dijon, and whole grain mustards. Celery and red onion provide a nice crunch factor.
It's the perfect summertime side dish for serving throughout the season.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 349 kcal

Ingredients
  

  • 3 pounds small white potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • 1/2 cup chopped salad olives optional

Instructions
 

  • Place the potatoes and 1-2 teaspoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender when pierced with a knife, about 10-15 minutes depending on the size of your potatoes. Drain the potatoes in a colander and place over the empty pot. Cover the colander with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • In a small bowl, whisk together the mayonnaise, buttermilk (or heavy cream), Dijon, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place them cut in a large bowl and pour enough dressing over them to moisten. Add the celery, red onion, and salad olives (if using), salt to taste and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Notes

  1. If your potatoes are on the larger size, cut them in half before boiling. Just be sure to watch them closely so they don't overcook. You want them to be a bit firm so they hold their shape when tossed with the dressing.
  2. Heavy cream or even half and half may be substituted for buttermilk. The intent is to loosen up the mayonnaise so it's not so thick.
  3. Salad olives are optional, but add a nice briny flavor. My husband won't let me make this dish without them!
 
Nutrition Facts
The Very Best Potato Salad
Amount per Serving
Calories
349
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
13
g
Monounsaturated Fat
 
6
g
Cholesterol
 
13
mg
4
%
Sodium
 
417
mg
18
%
Potassium
 
799
mg
23
%
Carbohydrates
 
32
g
11
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
5
g
10
%
Vitamin A
 
328
IU
7
%
Vitamin C
 
37
mg
45
%
Calcium
 
51
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.