Foolproof Potato Salad


This is the perfect creamy potato salad to accompany Chef Jonathan Collins' baby back ribs and cabbage slaw.

Dinner plate filled with ribs, potato salad and a lemon wedge.


3 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
1 cup mayonnaise
1/2 cup buttermilk
3 tbsp whole grain mustard
3 tbsp dijon mustard
To taste salt and pepper


  1. 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.
  2. Add salad ingredients to large bowl. Toss to combine.
  3. To make dressing, combine all ingredients in medium bowl. Whisk to combine.
  4. Pour dressing over salad ingredients and toss until well coated.


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