Picnic Potato Salad

Stockpot
Colander
Small Bowl

1.

Place potatoes and 2 tablespoons of salt in a large pot of cold water. Bring the pot to a boil, then lower to the heat and simmer for ten to fifteen minutes, until, when pierced with a knife, the potatoes are just tender. Drain in a colander, place colander with potatoes back over the pot and cover with a clean dry kitchen towel. Allow to steam for ten minutes. Place potatoes back into the pot and add the white wine. Add red onion. Toss gently.

2.

In a small bowl, whisk together white wine vinegar, mayonnaise, buttermilk, the mustards, salt and pepper. Add the vinaigrette to the potatoes and combine.

3.

Add scallions, dill, and parsley. Toss. Refrigerate for a few hours to allow flavors to blend. Serve cold or at room temperature with a nice rosé or Chardonnay.
Ingredients
  • 3 pounds waxy potatoes, one-inch dice, or small peewee potatoes whole, or a mix of the two
  • Kosher salt
  • 2 tablespoons white wine
  • ¼ cup finely diced red onion
  • 2 tablespoons white wine vinegar
  • 1 cup mayonnaise
  • ½ cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon cracked pepper
  • 4 scallions, thinly sliced
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley

Cook's Notes

This is a mashup of a French-German vinegar-based potato salad and an American creamy potato salad, hitting my tastebuds from all angles and satisfying my inability to make up my mind. With this, you can have your cake and eat it too.