Buttermilk and blue cheese potato salad

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15 min


8 cups (2 L), for 6 servings

* PLUS Cooking time: 15 minutes


  • 5 large potatoes , preferably red-skinned
  • 1 cup buttermilk
  • 1/3 cup mayonnaise , preferably light
  • 2 tbsp grainy Dijon mustard
  • 1 tbsp white vinegar
  • 3/4 tps salt
  • 1/2 tsp freshly ground black pepper
  • 2 celery stalks
  • 2 green onions
  • 1 green bell pepper
  • 1 red bell pepper
  • 1/2 cup crumbled blue cheese , Stilton or Roquefort


  • Cut unpeeled potatoes in half and place in a large saucepan. Cover with cold water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Gently boil just until fork-tender, 15 to 18 minutes.
  • Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, mustard, vinegar, salt and pepper. Thinly slice celery. Thinly slice green onions diagonally. Core and seed peppers, then coarsely chop. Stir into dressing with celery and onions.
  • Drain potatoes. As soon as they are cool enough to handle, cut into 1-inch (2.5-cm) chunks. Add to bowl with dressing and crumble in blue cheese. Gently toss to evenly mix. Delicious warm or at room temperature. Salad will keep well, covered and refrigerated, up to 2 days. Before serving, bring to room temperature. Stir in more buttermilk, cheese or salt, if needed.

Nutrition (per serving)

  • Calories
  • 163,
  • Protein
  • 4.5 g,
  • Carbohydrates
  • 28.5 g,
  • Fat
  • 3.8 g,
  • Fibre
  • 3.2 g,
  • Sodium
  • 388 mg.

This southern-style potato salad rounds out any backyard barbecue. Tangy buttermilk and tart-yet-creamy blue cheese are a perfect match for our Double-Glazed Bourbon Ribs.

Potato dress-ups

Instead of blue cheese, try crumbled feta or goat cheese. Add a handful of chopped baby spinach or watercress. Stir in chopped cooked chicken or ham.