It’s that time of year! The 4th of July is the Burton Family’s stable summer holiday, and each year John Jr. puts on his chef’s hat and makes his famous Potato Salad. If you’re celebrating with a group of people, and need to bring a dish to share, try this go-to and delicious recipe!
INGREDIENTS
• 3 Pounds Small White Potatoes
• 1 Cup Mayonnaise
• 1/4 Cup Buttermilk Well Shaken
• 2 Tablespoons Dijon Mustard
• 2 Tablespoons Whole Grain Mustard
• 1/2 Cup Fresh Dill Chopped
• Salt
• Black Pepper
• Pinch of Cayenne (Optional)
• 1/2 Cup Celery Chopped
• 1/2 Cup Red Onion Chopped
Step 1.
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.
Step 2.
In a small bowl, whisk together the mayo, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, 1 teaspoon of pepper, and the optional cayenne. Set aside.
Step 3.
When the potatoes are cool enough to handle, cut them in quarters or in half, 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. 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.
