Thursday, September 23, 2010

Potato Salad

Just not quite ready to let summer go . . .

Potato Salad
Adapted from Epicurious

3 lbs. Potatoes, peeled, cut into 3/4-inch pieces
3/8 C. Mayonnaise
1/6 C. Buttermilk
2 t. Mustard
1/2 t. Sugar
1/2 t. ground Black Pepper
3 hard-boiled Eggs, peeled, chopped
1/2 C. Red Onion, chopped
1/2 C. Celery, chopped
1/2 C. Sweet Pickles, chopped

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes.  Drain; transfer to large bowl with 1/4 C. of juices from sweet pickles and toss gently.  Cool to room temperature.

Whisk mayonnaise, buttermilk, mustard, sugar, and pepper to blend.  Pour over potatoes.  Add eggs, onion, celery, and pickles and toss gently to blend.  Season to taste with salt and pepper.

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