Dill Potato Salad

Ingredients

3 pounds red potatoes
Kosher salt
1 cup mayo
1/2 cup buttermilk
2 Tbls. Dijon mustard
2 Tbls. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions
Place the potatoes and 2 Tbls. salt in large pot of water. Bring water to a boil, then lower the heat and simmer for 10-15 minutes, until the potatoes are barely tender when pierced with knife. Drain the potatoes with 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 15-20 minutes.

Meanwhile, whisk together mayo, buttermilk, mustards, dill , 1 tsp of salt, and 1 tsp. of pepper and set aside.

When the potatoes are cool enough to handle cut them in quarters. Place the 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 tsp. of salt and 1 tsp of pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.