Buttermilk Mustard Potato Salad

Buttermilk Mustard Potato Salad
Yields: 6 servings
  • 2 pounds red potatoes
  • 2 teaspoons kosher salt, divided
  • ½ cup whole buttermilk
  • 3 tablespoons mayonnaise
  • 3 tablespoons whole-grain mustard
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh dill
  1. In a large saucepan, bring potatoes, 1 teaspoon salt, and water to cover to a boil over high heat. Boil until tender, about 20 minutes. Let cool completely. Slice potatoes into ½-inch-thick slices.
  2. In a large bowl, whisk together buttermilk, mayonnaise, mustard, oil, and remaining 1 teaspoon salt. Gently toss potatoes with buttermilk dressing and dill.



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