Buttermilk Potato Salad Recipes

BUTTERMILK POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
• Combine salad dressing, sour cream, buttermilk, chives, and garlic in a large bowl. Add potatoes and Cheddar cheese and mix lightly. Chill for 2 1/2 hours in the refrigerator.
• Top potato salad with bacon before serving.

BUTTERMILK POTATO SALAD

Steps:

• Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
• Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.

BUTTERMILK RANCH POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let potatoes cool 10 minutes. Cut into bite-sized pieces and set aside.
• Whisk mayonnaise, buttermilk, and ranch dressing mix together in a bowl. Set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Let cool 5 minutes; chop into small pieces.
• Assemble potatoes, bacon, green onions, and parsley in a large bowl. Pour ranch dressing mixture over salad and refrigerate until serving.

POTATO SALAD

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.

BUTTERMILK POTATO SALAD

Steps:

• Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
• Combine the remaining ingredients in a bowl.
• Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.

POTATO SALAD WITH BUTTERMILK DRESSING

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.

CHEESY BUTTERMILK POTATO SALAD WITH BACON

Steps:

• Cook potatoes in boiling water in saucepan 20 min. or until tender; drain. Cool.
• Mix dressing, buttermilk and onions until blended. Combine potatoes, cheese and pepper in large bowl. Add dressing mixture; mix lightly. Refrigerate 3 hours.
• Top with bacon just before serving.