Buttermilk adds extra tanginess to this old-fashioned egg and potato salad, while bacon, onions, and celery give it loads of texture and flavor. This is an excellent potato salad to take to a cookout or potluck, and it makes a great side dish for summertime lunches and dinners.
Potato Salad Tips and Tricks
- If you are transporting the potato salad, make sure to keep it cold, in a cooler or insulated on ice or a dry ice packet. If you’re serving it outdoors, keep it in the cooler or nestle the bowl in a bed of ice.
- Refrigerate potato salad within 2 hours, or within 1 hour if the ambient temperature is 90 F or above.
- If you are out of buttermilk, use sour cream.
- Red, round white, or Yukon Gold potatoes are recommended because they retain their shape better than russets or baking potatoes. New potatoes are fantastic if they’re in season.
- Boil the potatoes just until fork-tender, then let them cool and dry completely before tossing with the remaining ingredients.
- Use leftover potatoes to make the salad.
Buttermilk Potato Salad With Bacon
With its tangy flavor and great texture, this buttermilk and bacon potato salad will be the hit of the cookout!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: salads, potatoes
- Cuisine: American
Ingredients
Scale
- 2 pounds red-skinned or Yukon gold potatoes
- 1 teaspoon salt for cooking water
- 6 to 8 slices bacon, cooked and drained on paper towels
- 4 large hard-cooked eggs (divided use)
- 1/4 cup thinly sliced green onions
- 1/4 cup chopped red onion
- 1 cup diced celery
- 1 teaspoon celery seeds, optioal
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup mayonnaise
- 1/3 cup buttermilk
- paprika
Instructions
- Peel the potatoes, rinse, and then cut them into cubes.
- Put the potatoes in a large saucepan with 1 teaspoon of salt. Cover with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook until tender, about 15 minutes. Remove from the heat, drain, and let cool.
- Crumble the bacon and chop three of the hard-cooked eggs.
- In a large bowl, combine the cooled potato cubes with the crumbled bacon, the chopped eggs, green and red onions, celery, celery seeds, 1/2 teaspoon of salt, and the freshly ground black pepper.
- Combine the mayonnaise and buttermilk in a cup or bowl; blend thoroughly.
- Gently stir the dressing into the potato and egg mixture until well coated. Taste and adjust the seasonings.
- Slice the remaining hard-cooked egg and arrange on the salad for garnish. Sprinkle lightly with paprika.
