Buttermilk gives a tangy flavor to this old-fashioned salad, which is great for a brunch picnic. Mixing the potatoes with a firm hand, so that some of the potato is mashed up, makes for a creamy potato salad. You can make this a few hours in advance. Refrigerate, covered, and serve cold. Taste for seasonings before serving.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Bring a large pot of lightly salted water to a boil.
Step 2
Cook the potatoes over medium-high heat for 15 minutes, or until they are soft enough to smash but still hold their shape. Drain and allow to cool slightly.
Step 3
Combine the potatoes, red onion, celery, and parsley in a serving bowl. Using a potato masher or a large wooden spoon, gently mash about one-quarter of the potatoes. Leave the rest as large chunks.
Step 4
Stir together the buttermilk, mayonnaise, vinegar, sugar, salt, and pepper in a separate bowl until well combined.
Step 5
Mix the dressing into the potatoes and stir very well to combine. Taste and adjust the seasonings before serving.
