Tangy Buttermilk Potato Salad
Published by Harvard Common Press
Potato salad is a surefire way to a woman’s heart. Men and kids like it, too.
SERVES6 TO 8
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, garlicky, savory, tangy, tart
Type of Dishsalad
- 5 medium baking potatoes, peeled
- ½ green bell pepper, chopped
- 6 radishes, grated
- 4 hard-boiled eggs, grated
- 1/3 cup chopped sweet pickles
- 3 tablespoons sweet pickle juice
- 4 scallions, sliced
- ¾ cup mayonnaise
- ½ cup buttermilk
- 2 tablespoons chopped fresh parsley
- 1 tablespoon plus 1 teaspoon yellow mustard
- 2 garlic cloves, minced
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon salt, or more to taste
In a large pan of boiling salted water, cook the potatoes over high heat until tender, 15 to 20 minutes. Drain the potatoes, rinse them in cold water, and drain them again. Set the potatoes aside to cool.
Place the bell pepper, radishes, eggs, pickles, pickle juice, and scallions in a large bowl. Chop the cooled potatoes into bitesize chunks and add them to the bowl, mixing lightly.
In a blender, combine the dressing ingredients. Pour about ¾ of the dressing over the potatoes and stir together until well blended Add more dressing to taste, or a little more salt to adjust the salad to your liking. Cover and chill for at least 2 hours or, even better, overnight. Serve cold. The salad keeps well for several days.
Variation: Hot and Spicy Buttermilk Potato Salad
If you can find a “hot and spicy” variety of sweet pickles try them in the salad for extra punch. Otherwise, add a minced serrano or jalapeño or two to the salad when you add the green bell pepper.
Read NextEgg Salad with Onions and Mushrooms
2003 Cheryl Alters Jamison and Bill Jamison