Potato Salad

Ingredients :

Small potatoes – 1.75 pounds (or 800 grams)

Mayonnaise – 2/3 cup

Butter milk – 1/4 cup

Plain ranch or seasoned ranch – 2 tbsp

Dijon mustard sauce – 2 tbsp

Spicy mustard sauce – 1 tbsp

Garlic clove – 1 (finely chopped)

Fresh dill – 3 tbsp

Chopped celery – 1/3 cup

Chopped red onion – 1/3 cup

Freshly ground black pepper – 1/2 tsp

Salt to taste (preferably Kosher salt)

Chopped basil or parsley for garnishing

Method of Preparation :

Boil potatoes with 1 and 1/4 tbsp of salt until fork tender. That is when you pierce it with a fork or knife it should be tender but too tender.

Remove from heat and drain it in a colander and cover it with a clean towel for 10 minutes and let it cool in the refrigerator for 15 to 20 minutes or in the freezer for 5 to 8 minutes. If you think the potatoes are over cooked plunge them in ice water bath to stop cooking.

In a small bowl whisk together mayonnaise, mustard sauce, garlic, dill, buttermilk, ranch, salt and pepper.

Cut the cold potatoes into quarters and place it in a large bowl and pour the dressing. I didn’t remove the skin of potatoes but it is optional.

Add celery and red onions and toss everything well. Refrigerate for a few hours or overnight before serving. Cold Potato Salad is ready.