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    Potato Salad (Gluten-Free)


    Jefferson Adams

    As a kid, my mother always served the same store-bought potato salad. It came in a silo-sized tub and looked more like a jell-o mold than a summertime salad. This is not that potato salad. The red potatoes add a splash of color and play up the salty bacon and creamy buttermilk play nicely. You can substitute the milk with a few tablespoons of red wine vinegar for a little kick. This recipe is likely to become your new picnic classic.


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    Ingredients:
    3 pounds small red potatoes, quartered
    1 pound bacon, chopped
    2 hard boiled eggs, chopped
    1 red onion, diced
    ½ cup fresh dill, chopped
    ¾ cup mayonnaise
    ¼ cup buttermilk
    3 tablespoons Dijon mustard
    Salt and pepper to taste

    Directions:
    Place potatoes in a pot of cold water and bring to a boil. Reduce heat and let simmer for about 15 minutes, until tender.

    Add bacon to a skillet and sauté on low-medium heat until crispy. Remove to a paper towel to let drain.

    Strain cooked potatoes in a colander but do not rinse. Transfer to a large bowl and let cool.

    In a small bowl, whisk together mayonnaise, buttermilk, and mustard. Pour over cooled potatoes and toss with eggs, onions, bacon, and dill. Season with salt and pepper and serve.

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    Guest Angie Halten

    Posted

    I love non-creamy potato salads, and yours with bacon sounds delicious! Looking forward to trying it.

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    Guest Louvene

    Posted

    This is a good recipe. I love veggies so I put what ever I had in the fridge, like bell pepper, radishes, carrots or whatever you like. My family loves this recipe.

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    I made this for a company meeting. It was devoured. I've had requests for it all the time. It had now become my staple to bring to potlucks. Thanks for making me look like I can cook!

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    J Clin Gastroenterol