Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://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.
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.
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
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.