Cool creamy potato salad

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PREP TIME

10 min

Makes

8 cups (2 L)

* PLUS Cooking time: 20 minutes

Ingredients

  • 5 large potatoes , about 1.25 kg, preferably Yukon Gold
  • 1 cup buttermilk
  • 1/3 cup mayonnaise , preferably light
  • 1 tbsp white vinegar
  • 2 tbsp Dijon mustard
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp Tabasco sauce , optional
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 green onions , thinly sliced
  • 1/2 small red onion , chopped

Instructions

  • 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. Continue cooking until fork-tender, about 20 minutes. Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, vinegar, 1 tbsp (15 mL) Dijon, salt, pepper and Tabasco, if using. Core and seed peppers, then dice. Gently stir into dressing with onions. Drain potatoes. When cool enough to handle, peel off skin, then cut into 1-inch (2.5-cm) chunks. Stir into dressing. Taste, then stir in remaining 1 tbsp (15 mL) Dijon, if needed. Serve immediately. If you prefer, chill in the refrigerator, then cover with plastic wrap, up to 2 days. Bring up to room temperature before serving, if you wish.

Nutrition (per serving)

  • Calories
  • 157,
  • Protein
  • 3.8 g,
  • Carbohydrates
  • 28.2 g,
  • Fat
  • 3.7 g,
  • Fibre
  • 2.5 g,
  • Sodium
  • 369 mg.