Ingredients Jump to Instructions ↓

  1. 3 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks

  2. 1 1/4 teaspoon(s) salt

  3. 1/4 tablespoon(s) coarsely ground black pepper

  4. 3/4 cup(s) buttermilk

  5. 1/4 cup(s) light mayonnaise

  6. 2 tablespoon(s) snipped fresh dill

  7. 2 tablespoon(s) cider vinegar

  8. 1 tablespoon(s) Dijon mustard

  9. 2 green onions , thinly sliced

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.

  2. Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

  3. Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.


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