Our version of a classic egg and potato salad is made with small red potatoes, sweet Vidalia onion and a buttermilk and dill dressing. Buttermilk not only makes for a slightly lighter consistency, its tangy flavor allows for a little less vinegar, letting the sweet onion and fresh dill flavors shine through.
Egg and Potato Salad w/Buttermilk-Dill Dressing
- 2 lbs small red potatoes
- 1/3 cup celery, chopped
- 1/2 cup sweet onion, finely chopped
- 3 hard-cooked eggs, peeled and roughly chopped (see notes)
- 1/2 cup mayonnaise
- 3 tablespoons buttermilk, more or less to taste
- 1 tablespoon apple cider vinegar, more or less to taste
- 1 teaspoon Dijon-style mustard
- 2 tablespoons fresh dill, chopped (more or less to taste)
- Salt and freshly ground black pepper
- Scrub the potatoes and place them in a large saucepan. Cover with cold water, add 1 teaspoon salt and bring to a boil over high heat.
- Cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Drain and set aside.
- Once the potatoes are cool enough to handle, cut them into 1-inch chunks and place in a large mixing bowl.
- Add the celery and onion, season with salt and pepper and combine well.
- Whisk together the mayonnaise, buttermilk, apple cider vinegar, mustard, and dill and combine with the potatoes.
- Add the eggs and combine again. Taste, adjust the seasoning as needed and if desired, add a little more buttermilk and/or vinegar.