I can’t even remember how many times I’ve made this recipe. It’s so simple, always a crowd-pleaser, and the ingredients go together perfectly. Best of all: I use a secret trick when making this ahead of time to make sure the potato salad never dries out! The dressing is a simple mixture of mayo, buttermilk, plenty of fresh dill, and dijon and whole grain mustards. The base of the salad is nothing more than potatoes, celery, and onion. It’s easy to make and perfect for your next picnic, grill-out, or Fourth of July celebration, and is best served cold. In this post I’ll talk about how to make this potato salad, how to make sure the potato salad doesn’t dry out, how to make sure it’s seasoned perfectly and never bland.
How to make this Dill Potato Salad recipe
The first thing you’ll do when making this dill potato salad boil some whole red potatoes. They’re done when you can pierce them very easily with a knife.
Next thing you’ll do is whip up a DELICIOUS dressing in the bottom of a large bowl. It includes buttermilk, mayonnaise, dijon mustard, whole grain mustard, and lots of fresh dill, along with some salt and pepper. Then, and this is important, reserve half of the dressing in a small bowl for later. Cover it and put it in your fridge.
Once the potatoes are done cooking, let them cool for a bit until you can handle them without burning yourself. Cut them into approximately 1-inch pieces (mine were small enough that I cut them in half, then cut the halves in half or quarters, depending on how big it was to begin with). Chop up some celery and red onion, too. Then, add the potatoes, celery, and onions to the bowl with half of the dressing and stir to coat. Cover, and put in your refrigerator for at least an hour until it’s completely cool.
How to make sure the potato salad doesn’t dry out
I don’t know about you, but I’ve eaten, and cooked, some dryyyyy potato salad in my life. Here’s what happens. When the potatoes are added warm to the dressing, they absorb a lot of the dressing as they cool. Then, when you go to serve the potato salad, it’s dry as a bone, even if it’s still flavorful. So here’s the trick- just before you are ready to serve, mix the reserved dressing into the potato salad! Woo hoo! Now every bite is coated in a generous amount of this delicious buttermilk, dill, and mustard dressing.
How to make sure the potato salad isn’t bland
It’s easy to make potato salad that’s bland. That’s because potatoes need a LOT of seasoning to not taste bland or too “potato-ey,” for lack of a better word. You need a LOT of salt, and you need to add it to the ingredients twice. First, heavily salt the water in which you boil the potatoes. And I mean heavily. I added about 2 tablespoons of kosher salt to the water, same as I would when making a traditional pasta with bolognese sauce. As the potatoes cook, they will absorb the salty water, making sure they’re flavored from the inside out. Second, make sure you add enough salt to the dressing. Taste it and adjust before mixing in the other ingredients!
What to serve with this potato salad
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Did you make this Dill Potato Salad with Mustard and Buttermilk Dressing? Please comment below and Rate this Recipe!
