New Potato Salad

10 60 317
Ingredients Minutes Calories
Prep Cook Servings
35 min 25 min 8
New Potato Salad
Health Highlights


1/4 tsp Black pepper (to taste)
1/4 cup Buttermilk, low fat (use milk or white wine)
1/2 cup diced Celery (chopped)
2 tbsp Dijon mustard
1/2 cup Dill, fresh (chopped)
1/4 tsp Kosher salt (to taste)
1 cup Mayonnaise
1/2 cup Red onion (chopped)
1 1/3 kg Red potato (small)
2 tbsp Whole grain mustard


Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the 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 small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, 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. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 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.

Nutrition Facts

Per Portion

Calories 317
Calories from fat 191
Calories from saturated fat 31
Total Fat 21.2 g
Saturated Fat 3.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 12.7 g
Monounsaturated Fat 5.4 g
Cholesterol 11.9 mg
Sodium 398 mg
Potassium 861 mg
Total Carbohydrate 29.5 g
Dietary Fiber 3.7 g
Sugars 3.4 g
Protein 3.9 g

Dietary servings

Per Portion

Vegetables 2.5

Energy sources


Meal Type(s)