3 pounds potatoes (1/2 red and 1/2 white rose)
Salt and freshly ground black pepper (amounts to taste, as listed below)
1 cup mayonnaise
1/4 cup buttermilk*
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
1 tablespoon celery seed
1/2 cup chopped celery
1/2 cup chopped red onion
4-6 hard-boiled eggs chopped (according to your personal taste)
1 lb. Tillamook cheddar cheese, chopped into small cubes.
Place the potatoes and 1 tablespoon of salt (or 2 tablespoons of Kosher salt) in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, or until the potatoes are tender, but not soft.
It is best to remove potatoes from the water while they remain slightly firm, as they will continue cooking, even after being removed from the water. (Perfectly cooked potatoes should still be slightly firm and should hold their shape without being mushy.) Allow potatoes to rest, covered with a clean towel, while you prepare the other ingredients. Do not rinse under water to cool.
In a small bowl, whisk buttermilk, mustards, mayonnaise, dill, and 1 teaspoon of pepper. When the potatoes are cool, cut into approximately 2-inch cubes or segments. Put the cut and cooled (but not cold) potatoes into a large bowl and pour enough dressing over them to moisten them. Since potatoes absorb moisture, more dressing may be added as desired.
Add the celery and red onion, hard-boiled eggs and cheese, adding salt and pepper to taste. Toss ingredients together well. Refrigerate for a few hours before serving. This salad is best if the flavors are allowed to blend together before serving.
*It is simple to make your own buttermilk from Longmont Dairy Milk. Add 1 tbsp. white vinegar or lemon juice to 1 cup of milk. Let the mixture stand for 5 minutes. Then, add the amount indicated by your recipe.
MOOO News, July 2011