Potato salad with a new twist

Ingredients:

• 1.4 kg small red potatoes
• Coarse salt
• 1 tbsp good mayonnaise
• 1/4 cup sour milk, milk or white wine
• 2 tablespoons Dijon mustard
• 2 tbsp. grainy mustard
• 1/2 cup chopped fresh dill
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion

Preparation:

1. Place the potatoes and 2 tablespoons of salt in a large saucepan with water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, until the potatoes are tender when pierced with a knife. Drain the water in a colander, then place the colander with the potatoes over the empty saucepan and cover with a clean, dry kitchen towel. Let the potatoes steam for 15-20 minutes.
2. Meanwhile, in a small bowl, whisk together the mayonnaise, sour milk, Dijon mustard, grainy mustard, dill, 1 teaspoon salt, and 1 teaspoon pepper. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on size.
3. Place the sliced ​​potatoes in a large salad bowl. While still warm, toss them with enough dressing to coat (you may need more dressing as the salad sits). Add the celery and red onion, 2 teaspoons of salt, and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the salad to marinate. Serve cold or at room temperature.