Now that the warm weather has arrived, I am trying a few new salad recipes to supplement the traditional ones I make every year. Recently, I started to explore using red potatoes since they are small, easy to cook, and work well with a lot of dishes. For this recipe I like to use tender celery stalks and you can control how tangy the dressing is by whether you use miracle whip or mayonnaise and how much Dijon mustard you add. Dijon mustard has a tang to it so be sure to have a few taste tests as you are making the dressing. Miracle Whip also has a sweeter, spicier flavor than mayonnaise so it really is your choice, which to use in this recipe. The peas add a nice color to the red potatoes and of course sneaks in a vegetable. This recipe makes a lot so you might want to consider making a half recipe if you do not want a lot of potato salad! Also consider fresh dill if you have it – I still need to stock up on my fresh herbs for the summer. I hope you enjoy it!
3 pounds small red potatoes
1 cup miracle whip, light or mayonnaise
1/2 cup buttermilk, light
2 tbsp Dijon mustard
2 tsp dill weed
Salt and Pepper
10 ounces peas, cooked if frozen
1 cup chopped celery
1 small sweet onion, chopped or diced
Wash and place the red potatoes in a large pot of water. Bring the water and red potatoes to a boil. Lower the heat and simmer for about 15-minutes, until the red potatoes are tender. I like to gently pierce with a sharp knife. Drain the potatoes and rinse with cold water if desired to cool them more quickly.
In a small bowl, combine the dressing ingredients. When the red potatoes have cooled a bit, cut them to desired size. Place them in a large bowl alternating with the mixing ingredients and dressing. Gently fold together as the red potatoes will still be warmed. Place in the refrigerator for a few hours to chill. Consider adding more dill when serving since it adds such a nice flavor!