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.