Forget everything you know about boring, mayo-laden potato salads! This buttermilk mustard potato salad is about to become your new secret weapon for impressing guests and tantalizing taste buds. Imagine creamy, tender baby potatoes bathed in a zesty, creamy dressing that's both light and packed with flavor – a side dish so irresistible, it might just steal the spotlight from the main course!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cool running water, removing any dirt or debris.
- Place the whole potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce to medium-high and cook potatoes until they are tender when pierced with a fork, approximately 15-20 minutes.
- Drain the potatoes in a colander and let them cool for 10 minutes until they are comfortable to handle.
- Cut the slightly cooled potatoes into bite-sized quarters or halves, depending on their original size.
- In a separate mixing bowl, whisk together buttermilk, Dijon mustard, chopped chives, salt, and pepper to create the dressing.
- Gently fold the warm potato pieces into the buttermilk mustard dressing, ensuring each potato is evenly coated.
- Cover and refrigerate the potato salad for at least 30 minutes to allow flavors to meld together.
- Before serving, taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with extra chopped chives and serve chilled or at room temperature.
Tips
- Choose the right potatoes: Baby potatoes work best for this recipe, as they hold their shape and create perfect bite-sized pieces.
- Salt your boiling water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Let potatoes cool slightly before dressing: Warm potatoes will absorb the dressing better, but make sure they're not too hot to prevent curdling the buttermilk.
- Chill for maximum flavor: While the salad is delicious immediately, letting it rest in the refrigerator for 30 minutes allows the flavors to meld and intensify.
- Fresh chives are key: Use freshly chopped chives for the brightest, most vibrant flavor and a pop of color.
- Adjust seasoning to taste: Don't be afraid to add more salt, pepper, or mustard to suit your personal preference.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 5mg
