Prep 30 mins
Cook 0 mins
I have a deli style potato salad I've been making for years but sometimes I like to serve something with just a bit different flavor. This recipe is based on a few others where I tweeked it to an enjoyable flavor for our family. I hope you all enjoy it too.
- 3 lbs small red potatoes
- 1 cup mayonnaise
- 1⁄4 cup half-and-half cream or 1⁄4 cup milk
- 1 1⁄2 tablespoons Dijon mustard
- 1 1⁄2 tablespoons whole grain mustard
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh dill
- 1⁄2 cup chopped celery
- 1⁄2 cup chopped red onion
- fresh ground black pepper
- Place the potatoes and 1 tablespoon 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 just 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, milk, Dijon mustard, whole-grain mustard, parsley, dill and 1 teaspoon of ground black pepper.
- (I find the salt from the mayo and mustards is enough for us but add salt to taste if you like.)
- Set aside.
- When the potatoes are cool enough to handle, slice them (Using an egg-slicer can be very helpful here).
- Place the sliced potatoes in a large bowl. Add the celery and red onion. Pour enough dressing over to moisten.
- (As the salad sits, you may need to add more dressing.)
- Toss well, Taste and adjust any seasoning you feel is necessary, cover, and refrigerate for a few hours to allow the flavors to blend.
- Serve cold or at room temperature.