• 6servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Chromium, Silicon, Potassium, Magnesium, Sulfur

Ingredients Jump to Instructions ↓

  1. 1 1/35kg small new potatoes or Jersey Royals

  2. Salt

  3. 240ml mayonnaise

  4. 4 tbsp buttermilk

  5. 2 tbsp Dijon mustard

  6. 2 tbsp whole-grain mustard

  7. Small handful chopped fresh dill

  8. Freshly ground black pepper

  9. 50g chopped celery

  10. 75g chopped red onion

Instructions Jump to Ingredients ↑

  1. Potato salad 1) Place the potatoes and 2 tbsp of salt in a large saucepan of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pan and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

  2. Meanwhile, in a small bowl whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 tsp of salt and 1 tsp of pepper. Set aside.

  3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

  4. Add the celery and red onion, 2 tsp of salt and 1 tsp of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavours to blend. Serve cold or at room temperature.


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