Bevs Buttermilk Potato Salad Recipes

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POTATO SALAD

The secret to Ina Garden's zesty Potato Salad recipe from Barefoot Contessa on Food Network? Buttermilk and two mustards: Dijon and whole grain.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10



Potato Salad image

Steps:

  • Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  • Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  • When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

BUTTERMILK POTATO SALAD

Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8



Buttermilk Potato Salad image

Steps:

  • Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
  • Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.

Nutrition Facts : Calories 146 g, Cholesterol 8 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 326 g

3 pounds small red potatoes
1/4 cup plus 1 tablespoon creme fraiche or sour cream
1/3 cup low-fat buttermilk
2 tablespoons prepared horseradish
2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
1/4 cup dill sprigs
1/4 cup finely chopped fresh chives

BUTTERMILK POTATO SALAD

Provided by Marian Burros

Categories     easy, side dish

Time 20m

Yield 8 servings

Number Of Ingredients 9



Buttermilk Potato Salad image

Steps:

  • Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
  • Combine the remaining ingredients in a bowl.
  • Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams

3 pounds new potatoes
1 cup low-fat buttermilk
1 medium red onion, about 6 ounces
1 tablespoon caraway seeds
4 teaspoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons grated lemon rind
1/2 teaspoon salt
Freshly ground black pepper to taste

BEV'S BUTTERMILK POTATO SALAD

Everyone loves my creamy potato salad. It's a favorite at family gatherings. Our family prefers mayo potato salad. You can work with the number of potatoes by how many you want to serve. And then work with how much mayo you need. The buttermilk thins the mayo and makes it really creamy.

Provided by True Texas

Categories     Potato

Time 30m

Yield 10 serving(s)

Number Of Ingredients 9



Bev's Buttermilk Potato Salad image

Steps:

  • Boil potatoes in skins. Cool and chop in small chunks.
  • Chop boiled eggs and add to potatoes.
  • Add pickles, onion and pimentos next.
  • Take about 1/4 cup buttermilk, or make your own by adding about a teaspoon of vinegar to the fresh milk. Once the vinegar is added, the milk will sour very quickly, set it aside.
  • I put about a 1/2 cup (maybe a little more) mayo in a shaker or glass jar. Add the sour milk to your mayo and shake it well.
  • You can add your salt and pepper to this mayo dressing. Then pour it over the potatoes. If you need more or less mayo adjust it so the potatoes are well coated.
  • Stir the potatoes gently, so they stay in chunks.
  • Garnish with paprika or sliced eggs.
  • Chill about an hour before serving, we like it warm, too.

Nutrition Facts : Calories 172.8, Fat 5.7, SaturatedFat 1.1, Cholesterol 59.2, Sodium 206.9, Carbohydrate 26.2, Fiber 3, Sugar 2.5, Protein 4.9

6 medium potatoes
3 hard-boiled eggs
1/4 cup dill pickle, diced
1/4 cup green onion, diced
1 (2 ounce) jar pimientos, chopped
1/2-1 cup mayonnaise (not Salad Dressing)
1/4 cup buttermilk
1/2 teaspoon pepper, cracked is good
1/4 teaspoon salt

BEV'S POTATO SALAD RECIPE - (4.8/5)

Provided by carvalhohm

Number Of Ingredients 12



Bev's Potato Salad Recipe - (4.8/5) image

Steps:

  • Cut up and cook potatoes. Cool and add scallions and some fresh parsley. Cook bacon till crisp and save ALL the grease. Mix flour, salt, sugar and egg. Stir in milk, rice vinegar and cook over medium heat always stirring till thickened. Take off heat. Add butter and let it cool. Whisk in Miracle Whip(has to be Miracle Whip). Add bacon and ALL the grease. Pour over potatoes, scallions and fresh parsley. Put in fridge.

5 lbs little red potatoes
1/2 cup diced scallions
Fresh parsley
1 lb cut up bacon
3 Tbsp flour
1/2 teaspoon salt
1 cup sugar
1 egg
1 1/2 cups milk
1/2 cup rice vinegar
1 Tbsp butter
16 ounces Miracle Whip (do not substitute)

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