This creamy slightly piquant salad is paired with the rich, sweet, soft texture and pleasant aroma of dill and spicy Dijon; kissed with white wine and seasonings. It makes the perfect traveling or stay at home picnic fare. Alongside fried or barbecued chicken, or anything grilled, you have a complete culinary celebration. Delectable!
3 pounds small Yukon Gold potatoes (fingerlings are nice but not a necessity)
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon fresh squeezed lemon juice
6 hard-boiled eggs, peeled & chopped course
1/2 cup chopped fresh dill
Freshly ground black pepper
Kosher salt to taste
1/2 cup chopped celery
1/2 cup chopped red onion
Additional fresh dill and lemon slices for garnishing
Place potatoes and 2 tablespoons of salt in a large pot of water. Bring water to a boil, then lower the heat and simmer for 15 – 20 minutes, until potatoes are almost tender when pierced with a fork. Drain potatoes in a colander, then place 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.
In a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, 1 teaspoon of pepper and lemon juice. Set aside.
When potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place cut potatoes in a large bowl. While they are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well. Gently fold in hard boiled eggs, cover, and refrigerate for a few hours to allow the flavors to blend. Garnish with additional dill and lemon slices before serving. Serve cold or at room temperature.