Red Ruby Potato Salad

By spud
Published: March 23, 2013

• Yield: 4

Ingredients

• 3 lbs Dakota Red Ruby Potatoes skins on
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup milk or buttermilk
• 2 tablespoon Dijon mustard
• 1 tablespoon whole-grain mustard
• 1 tablespoon horseradish mustard
• 1 tablespoon dill weed
• Black pepper
• 1/2 cup red onion chopped
• 1/2 cup celery chopped

Instructions

1. Place potatoes and 2 tablespoons of salt in a large pot of cold water. Bring to a boil and then lower the heat to a simmer about 10 minutes. Drain potatoes in colander and place over the empty pot and cover with a clean, dry kitchen towel. Allow potatoes to steam 10 – 15 minutes. Meanwhile in a small bowl, whisk together the mayonnaise, milk, all mustards, dill, 1 teaspoon salt, and 1 teaspoon pepper. Set aside. When partially cooled, cut potatoes into quarters or bite size pieces. Place potatoes in large bowl. While still warm, pour dressing over potatoes. Add celery and onion, salt and pepper. Toss well, cover and refrigerate for a few hours to allow flavors to blend.

• Cuisine: American
• Course: Salad
• Skill Level: Easy