Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 
Active Time
15 Mins
Total Time
1 Hour 50 Mins
Serves 10 (serving size: 3/4 cup)

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. 

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews


August 08, 2018
I thought this was good.  I agree with previous review that the cooking time for potatoes needed to be reduced.  I cut them on my mandolin set at 1/4" (?not sure how accurate that is) and then reduced cooking time to 10 minutes + 10 minutes with vinegar added and they were VERY tender.  Used lemon zest from 1 lemon (probably less than 1 Tb) and unfortunately didn't have as much dill as recipe called for.  Will add that this recipe is a little different from the version in Ashley's cookbook.  I think I would make again

Pretty Good

June 20, 2016
Found this to be pretty tasty, but nothing spectacular.  The sour cream/buttermilk combo makes is a little overwhelming.  Prepared as written, except only cooked the potatoes 10 mins the first time, and then another 10 minutes after adding the vinegar - they came out the perfect consistency, otherwise I fear those potatoes would be a pile of mush!  I do have to say, presentation-wise, it is a beautiful dish!!


July 28, 2016
A nice version of potato salad that does not contain egg but retains its creamy consistency.  The vinegar, grated shallot and dijon add a nice little zip to the dish.  Will make again - would be great to take to a BBQ or potlock.