Potato Salad with Buttermilk Dressing


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This is a delicious and wonderful way of making potato salad. Bring this on a picnic or to a barbecue and it will be gone in a matter of minutes, it’s that good.

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  • 3/4 C. mayonnaise
  • 1/3 C. buttermilk
  • 3 Tbs. coarse-grained mustard
  • 2 Tbs. fresh lemon juice
  • 1 Tbs. Dijon mustard
  • 2 tsp. Sherry wine vinegar
  • 2 lb. small red-skinned potatoes, cut into 1 1/2x1/2x1/2-inch sticks
  • 1 lb. carrots, peeled, cut into 1/4-inch rounds
  • 1/2 lb. celery, cut into 1/4-inch slices
  • 1 bunch arugula
  • 1 Tbs. chopped fresh chives

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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. Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

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