This is the perfect creamy potato salad to accompany Chef Jonathan Collins' baby back ribs and cabbage slaw.
Salad3 lbs mini new red potatoes or fingerlings
1 cup celery heart, finely chopped
1/2 cup red onion, finely chopped
1 cup fresh dill, chopped
1/2 lb bacon, cooked and chopped
Dressing1 cup mayonnaise
1/2 cup buttermilk
3 tbsp whole grain mustard
3 tbsp dijon mustard
To taste salt and pepper
- To cook potatoes, add to pot and add cold water just to cover. Season with salt and bring to a boil. Cook until potatoes are just tender and cooked through, until a knife pierces easily through the thickest part. Drain and rinse under cold water. If potatoes are large, cut in halves or quarters.
- Add salad ingredients to large bowl. Toss to combine.
- To make dressing, combine all ingredients in medium bowl. Whisk to combine.
- Pour dressing over salad ingredients and toss until well coated.