Potato Salad…

Updated: May 23

Here’s my tasty tangy Potato Salad recipe just in time for the 4th of July this Friday. I can’t imagine celebrating without some good down home Potato Salad as one of my side dishes. Who doesn’t love a classic potato salad? Hearty potatoes are a staple for down home cooking and this recipe mixes it up by adding in some tangy, tart flavors.

It’s good to feel down home!

Ali in the Valley

Potato Salad


  1. 3 pounds small white potatoes

  2. Kosher salt

  3. 1 cup mayonnaise

  4. 1/4 cup buttermilk

  5. 2 tablespoons Dijon mustard

  6. 2 tablespoons whole-grain mustard

  7. 1/2 cup chopped fresh dill

  8. Freshly ground black pepper

  9. 1/2 cup chopped celery

  10. 1/2 cup chopped red onion


  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower 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

  2. small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain

  3. mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2

  4. teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

#4thofJuly #PotatoeSalad #slide



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