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Potato Salad (Gluten-Free)


The finished potato salad. Photo: CC-letouj

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.

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

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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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3 Responses:

 
Angie Halten
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said this on
05 Jul 2011 7:17:16 PM PDT
I love non-creamy potato salads, and yours with bacon sounds delicious! Looking forward to trying it.

 
Louvene
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said this on
07 Jul 2011 2:27:28 PM PDT
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.

 
Lisa
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Feb 2013 3:57:52 AM PDT
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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