3 lbs red potatoes, peeled and cut into 3/4-inch chunks
3/4 cup mayonnaise
1/2 cup buttermilk (see our Peach Grunt post with quick steps on how to make your own)
1/4 cup white wine vinegar (if you don’t have this, substitute plain white vinegar, or cider vinegar)
1/4 cup drained jarred roasted red peppers, chopped fine
3 tbsp. minced cilantro leaves (substitute fresh parsley if you absolutely don’t like cilantro)
3 scallions, chopped fine
1 garlic clove, minced
1/8 tsp dried dill
2 tbsp. Dijon mustard
Put the potatoes in a pot and fill with water, enough to cover the potatoes by about an inch. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, until the potatoes are tender but firm. A good test is, slide a paring knife into a potato chunk; it should go through cleanly and easily but the potato should not be falling apart or crumbling.
While the potatoes are simmering away, prepare the dressing. Add the chopped peppers, cilantro, and scallions to a large bowl. Add the mayonnaise, buttermilk, 2 tablespoons (half of the 1/4 cup) of the vinegar, the garlic, dill, 1 tsp of salt, and the pepper as well. Whisk to combine and set aside.
When the potatoes are finished cooking, drain them in a colander and let sit for a couple minutes so they dry off well. At this point, pour them out onto a rimmed baking sheet.
When the potatoes are hot they are ready and willing to absorb tons of flavor. This is why partially dressing them when they are still steaming is a good idea. They will take on the sharp bite of the Dijon and vinegar.
After the 30 minutes are up, simply toss the cooled potatoes in the dressing, cover, and refrigerate until you are ready to serve!
P.S. Social media plug: Don’t forget to follow us on Facebook, https://www.facebook.com/ourlittleredkitchen, and on Instagram, @thelittleredkitchen!