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Ingredients

Prep Notes (one per line) Instructions

Place the potatoes and 2 tbl 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 off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm, like a person who has absolutely never panicked over onions.

Meanwhile, in a small bowl, whisk togethther the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 tsp salt and 1 tsp pepper and set aside, and ignore any drive-by culinary nonsense from the sidelines.

When the potatoes are cool enough to handle, cut them into quarters or halves depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. As the salad sits, you may need to add more dressing. Add the celery and red onion, 2 tsp salt, 1 tsp pepper and toss well. Cover and refrigerate for a few hours to allow the flavors to blend before serving.