POTATO SALAD WITH BUTTERMILK DRESSING RECIPES

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BUTTERMILK POTATO SALAD RECIPE | ALLRECIPES



Buttermilk Potato Salad Recipe | Allrecipes image

This is a great buttermilk potato salad recipe for people like me, who really don't care for normal potato salad.

Provided by SharonLynn Kinville

Categories     Salad    Potato Salad Recipes    Creamy Potato Salad Recipes

Total Time 3 hours 0 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 8

2 pounds baby potatoes, cut into quarters
¼ cup creamy salad dressing (such as Miracle Whip®)
¼ cup sour cream
¼ cup buttermilk
¼ cup chopped fresh chives
1 tablespoon minced garlic
1 cup shredded Cheddar cheese
10 slices cooked bacon, crumbled, or more to taste

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain.
  • Combine salad dressing, sour cream, buttermilk, chives, and garlic in a large bowl. Add potatoes and Cheddar cheese and mix lightly. Chill for 2 1/2 hours in the refrigerator.
  • Top potato salad with bacon before serving.

Nutrition Facts : Calories 268.4 calories, CarbohydrateContent 22.3 g, CholesterolContent 37.3 mg, FatContent 14.6 g, FiberContent 2.6 g, ProteinContent 12 g, SaturatedFatContent 6.3 g, SodiumContent 515.6 mg, SugarContent 2.4 g

POTATO SALAD WITH HONEY-BUTTERMILK DRESSING RECIPE - GENE ...



Potato Salad with Honey-Buttermilk Dressing Recipe - Gene ... image

 Delicious, Quick Side Dishes

Provided by Gene Opton

Categories     Potato Salad

Yield 4

Number Of Ingredients 15

6 medium red potatoes (about 1 pound), scrubbed
Salt
1/2 pound green beans, cut into 1 1/2-inch lengths
1/2 cup low-fat buttermilk
1 tablespoon mild honey, such as clover or acacia
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped chives
1 tablespoon minced shallots
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
1 teaspoon chopped tarragon
1 scallion, white part only, thinly sliced
1/2 teaspoon finely grated lemon zest
Freshly ground pepper
8 medium radishes, thinly sliced

Steps:

  • In a medium saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat to moderately low and simmer until the potatoes are tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into 1/2-inch dice.
  • Meanwhile, in another medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 6 minutes. Drain the beans in a colander and refresh under cold water. Drain well and pat dry.
  • In a large bowl, mix the buttermilk with the honey, parsley, chives, shallots, vinegar, mustard, tarragon, scallion and lemon zest. Season with salt and pepper. Add the radishes and beans; toss to coat. Add the potatoes, season with salt and pepper and toss the salad gently. Transfer the salad to plates and serve at room temperature.

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