What I also liked about this recipe is that it seemed just about right for 4-6 people. Sometimes the Barefoot seems like she is making food for a small army, but we only have a small Tupperware left of this!
3 pounds small red potatoes
1 cup mayonnaise
1/4 cup buttermilk, milk or white wine (I used 1% milk)
2 Tablespoons Dijon mustard
2 Tablespoons whole-grain mustard
1/2 cup chopped dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion (we used shallots)
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 10-15 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 15-20 minutes.
Meanwhile, in a small bowl, mix together the mayo, milk (buttermilk or wine), 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 into quarters or halves, 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 (as the salad sits, you may need to add more dressing). Add the celery, 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.