New Potatoes with Shaved Celery, Buttermilk, and Dill
Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving.
How to Make It
Step 1
Bring 12 cups water and potatoes to a boil in a large saucepan. Reduce heat; simmer 20 minutes. Add vinegar; simmer 10 to 15 minutes. Drain. Spread in a single layer on a baking sheet; cool.
Step 2
Combine buttermilk and next 8 ingredients (through salt) in a large bowl. Stir in potatoes, breaking up slices slightly with a spoon. Stir in celery and pepper. Chill at least 1 hour.
Pretty Good
Found this to be pretty tasty, but nothing spectacular. The sour cream/buttermilk combo makes is a little overwhelming. Prepared as written, except only cooked the potatoes 10 mins the first time, and then another 10 minutes after adding the vinegar - they came out the perfect consistency, otherwise I fear those potatoes would be a pile of mush! I do have to say, presentation-wise, it is a beautiful dish!!
Tasty