Dilly Potato Salad

Potato salad

Yesterday, we (unofficially) welcomed summer with a very productive day. After waking up early, making banana bread, and going for a run, we walked to the Memorial Day Parade that marched right past our street, which made for very easy viewing, and then we worked on our garden. Since we are getting a new fence installed, and since our backyard is mostly clay, which is not so conducive to gardening, we decided to plant our vegetables in large pots this year. We have 12 pots in all, containing several types of tomatoes, a few kinds of peppers, some zucchini, and some yellow squash. Hopefully they all do well, and maybe next year, we can build a more permanent garden along our new fence. After such a long day outside, the only thing that seemed fitting to have for dinner was all-American picnic fare. We grilled up some burgers and I tossed together this potato salad. It was incredibly easy to make, and it chilled while I finished cleaning up the yard. We have a few more things to do before we are done with gardening this year, but so far, we are pretty happy with our progress!

3 pounds Red Potatoes
2 tablespoons Kosher Salt
1 cup Mayonnaise
1/4 cup Buttermilk
2 tablespoons Dijon Mustard
1/2 cup Fresh Dill, chopped
Freshly Ground Black Pepper, to taste
1/2 cup Celery, chopped
1/2 cup Red Onion, chopped 
1 Hardboiled Egg, chopped

Place the potatoes and salt in a large pot of cold water. Bring the water to a boil, then lower the heat and simmer for about 15-20 minutes, until the potatoes are tender and can easily be pierced with a knife. Drain the potatoes and set aside to cool slightly. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, mustard, dill, and black pepper, then set aside. When the potatoes are cool enough to handle, cut them into quarters and place them in a large bowl, along with the celery, onion, and egg. Pour the dressing over the top of the potato mixture and gently toss to coat. Refrigerate for about an hour to allow for the flavors to meld. Serve chilled or at room temperature. Serves 6-8.

SOURCE: Slightly Adapted from Ina Garten