This Buttermilk Potato Salad is a fresh and tangy twist on the classic potato salad. With creamy buttermilk dressing, tender potatoes, and a handful of flavorful ingredients, this side dish is perfect for summer barbecues, picnics, or family gatherings. Its light yet rich texture makes it a refreshing accompaniment to any meal.
Buttermilk Potato Salad
Course: SidesCuisine: American6
servings10
minutes15
minutes180
kcalA creamy and tangy potato salad made with tender potatoes, buttermilk, fresh herbs, and a touch of mustard, offering a light and flavorful twist on the classic.
Ingredients
2 pounds baby potatoes, halved or quartered
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 celery stalks, diced
1/4 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh chives for garnish
Directions
- In a large pot, cover the baby potatoes with water and bring to a boil. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork. Drain and allow to cool slightly.
- In a small bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, and apple cider vinegar until well combined. Season with salt and pepper.
- In a large mixing bowl, combine the cooked potatoes, diced celery, red onion, and fresh dill.
- Pour the buttermilk dressing over the potato mixture and gently toss until evenly coated.
- Garnish with chopped chives and serve the salad chilled or at room temperature.
Notes
- Nutrition Facts (per serving):
Fat: 8 g
Saturated fat: 2 g
Cholesterol: 10 mg
Carbohydrates: 30 g
Protein: 4 g
Sodium: 220 mg
Fiber: 3 g
Sugar: 4 g
This Buttermilk Potato Salad offers a light and tangy take on traditional potato salad, with fresh herbs and a creamy buttermilk dressing that brings all the flavors together. It's perfect for any outdoor gathering or family dinner, and it's sure to be a crowd-pleaser!
