Favorite easy potato salad discovered by Erin. Make extra dressing to make it more moist.
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.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
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. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 330 | ||
Calories from Fat: 242 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 14.3g | ||
Cholesterol 20.8mg | 6 % | |
Sodium 769.6mg | 27 % | |
Potassium 107.9mg | 3 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 21.3g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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