Old Fashioned Potato Salad

3 lbs. small red potatoes
kosher salt
1 cup good mayo
1/4 cup buttermilk, milk or white wine
2 T Dijon
2 T whole grain mustard
1/2 cup medium diced celery
1/2 cup small diced red onion.
Place the potatoes and 2 T 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 hte 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.
Meanwhile in a small bowl, whisk together mayo, buttermilk and mustards, dill, 1 t salt, and 1 t peper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in large 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 and 1 tsp pepper. Toss well, cover and refrigerate fora few hours to allow the flavors to blend.
Barefoot Contessa