Football season has begun, so let’s gear up with a recipe that will score a perfect touchdown for your next tailgating party. This potato salad isn’t just for summer entertaining; this potato salad goes perfectly with brats, wings, and burgers in the fall as well. Cold or warm this potato salad will score extra points with family and friends!
Note: This recipe calls for whole-grain mustard. If you’re like me, I rarely have it in my pantry so do what I do and just substitute a little extra Dijon mustard or regular mustard, but to your taste. You can also add in a little horseradish for an extra added kick!
Ingredients:
- 3 pounds small white potatoes
- 1 cup mayonnaise
- ¼ cup of buttermilk
- 2 tablespoons of Dijon mustard
- 2 tablespoons of whole-grain mustard
- ½ cup of fresh dill, chopped
- Salt
- Ground Black Pepper
- ½ cup of chopped celery
- ½ cup chopped Vidalia onion
Directions:
How to cook your potatoes:
Place the potatoes and 2 tablespoons of salt in a large pot 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 pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Make your sauce:
While waiting on the potatoes, in a small bowl whisk together mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set this bowl to the side.
Cut up the cool potatoes:
When the potatoes are cool enough to handle, cut them in quarters (I like bite size) and place them in a large bowl. While the potatoes are still warm, pour the dressing over them. (Moist but not drenched)
Final step:
In a small bowl, combine your celery, and onion, along with 2 teaspoons of salt and 1 teaspoon of pepper. Pour over the potatoes and toss well, cover, then refrigerate your potato salad for 2-3 hours.
Serve cold, but this potato salad is just as delicious when served warm!
Suggestions:
Garnish the top of your potato salad with sliced hard boiled eggs.
