Old-Fashioned Potato Salad
4 to 6 servings
Coarse-grain mustard, boiled egg, dill and red onion are the popular potato salad ingredients that make this simple recipe a classic.
- 2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons Kosher salt + extra to taste
- 1 bay leaf
- 1 sprig fresh thyme
- 3/4 cup Blue Plate®️ Mayonnaise
- 1/4 cup buttermilk
- 3 hard-boiled eggs, chopped
- 1/4 cup dill, chopped
- 2 tablespoons coarse whole-grain mustard
- 1/4 cup celery, finely chopped
- 1/4 cup scallions, finely chopped
- 1/4 cup shallot (or red onion), finely chopped
- Pepper, to taste
- Place the potatoes in a large pot of cold water. Add the salt and bay leaf and thyme and bring to a boil. Lower heat to a simmer and cook until potatoes are tender, about 25 minutes. Drain and set aside to cool.
- Combine mayonnaise, buttermilk, egg, dill, mustard, celery, scallions and shallot in a large bowl and mix well. Season to taste with salt and pepper.
- When the potatoes are completely cool, gently fold them into mayonnaise mixture until evenly coated. Cover and refrigerate until ready to serve.