Southern Potato Salad

Note: Keep in mind you can chop up things like celery, dill, egg, and bacon to add to this recipe and make it just how you like it. Most of my family hates celery, so we never add that but I will add in the occasional bacon or a tad of dill.

Put 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 to 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 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, onion, 1 teaspoon of salt, and 1 teaspoon of pepper. (This is when you should add in your extras like egg, dill, celery, bacon.)

When the potatoes are cool enough to handle, cut them into cubes. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Mix the potatoes with the dressing, and salt/pepper to taste.

I have served this warm, as well as cold. It’s delicious either way!