Egg and Potato Salad w/Buttermilk-Dill Dressing
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.
- 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.
Tips for Perfect Hard-Cooked Eggs:
Making perfect hard-cooked eggs couldn't be any simpler and if you follow this method, you shouldn't get that unsightly (albeit harmless) gray ring around the yolk.
Gently place the eggs in a saucepan large enough to hold them in one layer. Add cool water to the pan to cover them by about 1 inch. Bring the water to a boil, then immediately remove the pan from the heat, cover it and let stand for 15 minutes (for large eggs).
Drain and cool by running cold water into the pan until the eggs are cool enough to handle for peeling.