This creamy potato salad would be great at a barbecue served alongside pork ribs. The recipe can easily be divided in half for a weeknight meal, but if you make the full amount, it's just as good the next day to have as a leftover.
Potato Salad With Mayonnaise, Dill And Scallions
Makes about 8 side-course servings
- 3 pounds small Yukon gold potatoes
- Diamond Crystal kosher salt
- 1 cup mayonnaise
- 1/3 cup buttermilk
- 1 tablespoon Dijon mustard
- 1/2 cup coarsley chopped fresh dill
- 4 scallions, green part only, thinly sliced
- 1/2 teaspoon freshly ground black pepper
1. Put the potatoes in a large pot and add enough cold water to cover by one inch. Bring to a boil over high heat, add 1 tablespoon salt, then lower the heat to a simmer and cook for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
2. Meanwhile, in a bowl large enough to hold the potatoes, whisk together the mayonnaise, buttermilk, mustard, dill, scallions, 1 teaspoon salt and the pepper until creamy and well blended.
3. When the potatoes are cool enough to handle, cut them in half or in quarters, depending on their size, and put them in the bowl with the dressing. Using your clean hands or a large rubber spatula, fold the potatoes into the dressing until uniformly coated.
4. Cover and refrigerate for a few hours to allow the flavors to meld together and serve the salad cold or at room temperature.
STORAGE: The potato salad will keep for up to 3 days, refrigerated in a covered container.
