Tuesday, July 12, 2016
Sunday, July 3, 2016
Meanwhile, in a small bowl, whisk together 1 c mayonnaise, 1/4 c buttermilk, 2 T Dijon mustard, 2 T whole grain mustard, 1/2 c dill, 1/4 t celery seed, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.