- 5 pounds red potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons Dijon mustard
- 2 tablespoons dried dill weed
- 1/2 cup diced red onion
- 1/2 cup diced celery
- salt and ground black pepper to taste
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool.
- Mix mayonnaise, buttermilk, Dijon mustard, dill, red onion, and celery in a large salad bowl; gently fold in the potatoes. Season with salt and black pepper. Chill for 4 hours before serving.