Feeds about 10 people
5 pounds of potatoes (I have used russet, golden, and red) peeled and quartered
1/2 red onion chopped small
4 stalks of celery chopped
Salt and pepper
4 tablespoons of mustard (Use your fave mustard)
1 cup of mayo
Dill Weed spice
1/4 cup of buttermilk
- Boil the potatoes in a large pot of water with 1 teaspoon salt until barely tender (about 15 min) I keep checking using a fork to poke through
- Mix together the buttermilk, mayo, mustard, 2 teaspoon of salt, 1 teaspoon of pepper.
- Remove potatoes and let cool. Cut into small cubes and put in a large mixing bowl. Pour in buttermilk mixture in batches. You don't want it to be too creamy so just use as much as you want.
- Add in celery and red onions. Stir until evenly mixed. Give your dill weed a generous number of shakes. I would guess 1 tablespoon; just enough to coat evenly. Sprinkle about 1 teaspoon of celery salt. SEASON TO TASTE!