Tangy Buttermilk Potato Salad

Name: Tangy Buttermilk Potato Salad
Cuisine: American
Ingredients: 5 medium baking potatoes, peeled; ½ green bell pepper, chopped; 4 hard-boiled eggs, grated; 3 tablespoons juice from a jar of sweet pickles; 4 scallions, sliced; ¾ cup mayonnaise; ½ cup buttermilk; 2 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 4 teaspoons yellow mustard; 1 teaspoon freshly ground black pepper; ¼ teaspoon table salt, or more to taste

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

Potato salad is a sure-fire way to a woman’s heart. Men and kids like it, too.

Ingredients

5 medium baking potatoes, peeled
½ green bell pepper, chopped
6 radishes, grated
4

Americas
United States
Vegetarian
Gluten-free

Method

In a large pan of boiling salted water, cook the potatoes over high heat until tender, 15 to 20 minutes. Drain the potatoes, rinse them in cold water, and drain them again. Set the potatoes aside to cool.
Place the bell pepper, radishes, eggs, pickles, pickle juice, and scallions in a large bowl. Chop the cooled potatoes into bite-size chunks and add them to th