Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 0

Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving. 

Ashley Christensen
Recipe by Cooking Light July 2016

Gallery

Iain Bagwell; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
15 mins
total:
1 hr 50 mins
Yield:
Serves 10 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 12 cups water and potatoes to a boil in a large saucepan. Reduce heat; simmer 20 minutes. Add vinegar; simmer 10 to 15 minutes. Drain. Spread in a single layer on a baking sheet; cool.

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  • Combine buttermilk and next 8 ingredients (through salt) in a large bowl. Stir in potatoes, breaking up slices slightly with a spoon. Stir in celery and pepper. Chill at least 1 hour.

Nutrition Facts

132 calories; fat 3.2g; saturated fat 1g; mono fat 1.4g; poly fat 0.7g; protein 4g; carbohydrates 22g; fiber 3g; cholesterol 5mg; iron 1mg; sodium 248mg; calcium 72mg; sugars 3g; added sugar 0g.
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