Bevs Buttermilk Potato Salad Recipes

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POTATO SALAD



Potato Salad image

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Steps:

  • Place the potatoes and 2 tablespoons of 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 the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. 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 flavors to blend. Serve cold or at room temperature.

BEV'S BUTTERMILK POTATO SALAD



Bev's Buttermilk Potato Salad image

Everyone loves my creamy potato salad. It's a favorite at family gatherings. Our family prefers mayo potato salad. You can work with the number of potatoes by how many you want to serve. And then work with how much mayo you need. The buttermilk thins the mayo and makes it really creamy.

Provided by True Texas

Categories     Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9

6 medium potatoes
3 hard-boiled eggs
1/4 cup dill pickle, diced
1/4 cup green onion, diced
1 (2 ounce) jar pimientos, chopped
1/2-1 cup mayonnaise (not Salad Dressing)
1/4 cup buttermilk
1/2 teaspoon pepper, cracked is good
1/4 teaspoon salt

Steps:

  • Boil potatoes in skins. Cool and chop in small chunks.
  • Chop boiled eggs and add to potatoes.
  • Add pickles, onion and pimentos next.
  • Take about 1/4 cup buttermilk, or make your own by adding about a teaspoon of vinegar to the fresh milk. Once the vinegar is added, the milk will sour very quickly, set it aside.
  • I put about a 1/2 cup (maybe a little more) mayo in a shaker or glass jar. Add the sour milk to your mayo and shake it well.
  • You can add your salt and pepper to this mayo dressing. Then pour it over the potatoes. If you need more or less mayo adjust it so the potatoes are well coated.
  • Stir the potatoes gently, so they stay in chunks.
  • Garnish with paprika or sliced eggs.
  • Chill about an hour before serving, we like it warm, too.

Nutrition Facts : Calories 172.8, Fat 5.7, SaturatedFat 1.1, Cholesterol 59.2, Sodium 206.9, Carbohydrate 26.2, Fiber 3, Sugar 2.5, Protein 4.9

POTATO SALAD WITH BUTTERMILK DRESSING



Potato Salad with Buttermilk Dressing image

Categories     Salad     Milk/Cream     Dairy     Leafy Green     Potato     Vegetable     Side     Picnic     Backyard BBQ     Mayonnaise     Celery     Arugula     Carrot     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

3/4 cup mayonnaise
1/3 cup buttermilk
3 tablespoons coarse-grained mustard
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Sherry wine vinegar
2 pounds small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks
1 pound carrots, peeled, cut into 1/4-inch rounds
1/2 pound celery, cut into 1/4-inch slices
1 bunch arugula
1 tablespoon chopped fresh chives

Steps:

  • Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
  • Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
  • Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

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