Potato Salad…

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

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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.

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