Potato Salad With Buttermilk Dressing Recipes

TUNA AND ROASTED POTATO SALAD WITH AVOCADO-BUTTERMILK DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Toss the potatoes with the olive oil and chili powder on a rimmed baking sheet and roast until golden brown and tender, about 25 minutes.
• Puree half of the avocado in a blender with the buttermilk, herbs, lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Slice the remaining avocado half.
• Combine the romaine with the corn, bell peppers, warm potatoes and dressing. Season with salt and pepper. Top with the chopped avocado and the tuna, broken into chunks.
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POTATO SALAD WITH BUTTERMILK DRESSING

Steps:

• Whisk first 6 ingredients in medium bowl until blended. Season to taste with salt and pepper. Set dressing aside.
• Cook potatoes in large pot of boiling salted water until just tender, about 5 minutes. Using 4- to 5-inch-diameter strainer, transfer potatoes to colander; rinse under cold water to cool. Drain. Transfer to large bowl. Return water in pot to boil. Cook carrots in same pot of boiling water until crisp-tender, about 2 minutes. Add celery and cook 1 minute longer. Drain. Rinse carrots and celery under cold water to cool. Drain well. Mix into potatoes. Add enough dressing to vegetables to coat. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Arrange arugula around edge of platter; mound potato salad in center. Sprinkle with chives.

POTATO AND TOASTED CORN SALAD WITH BUTTERMILK DRESSING

Steps:

• Cut potatoes into 3/4-inch wedges. In a large saucepan of boiling salted water cook potatoes until just tender, 8 to 10 minutes, and drain well.
• In a large skillet heat oil until hot but not smoking and cook corn, covered, over moderately high heat, shaking skillet occasionally, until browned, about 3 minutes. Cool corn slightly and combine with potatoes in a large bowl. Potatoes and corn may be cooked 1 day ahead and chilled, covered.
• In a small bowl stir together buttermilk, mayonnaise, and vinegar. To potatoes and corn add buttermilk mixture, scallions, and salt and pepper to taste, tossing to coat.

BUTTERMILK POTATO SALAD

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.

POTATO SALAD WITH BASIL-BUTTERMILK DRESSING

Steps:

• Combine first 3 ingredients in container of blender.
• Process until basil is finely chopped.
• Pour mixture into a small bowl.
• Add salt, garlic powder and freshly cracked black pepper.
• Place potatoes in a large Dutch oven.
• Cover with water and bring to a boil.
• Parially cover, reduce heat, and simmer 25 minutes until tender.
• Drain and let cool.
• Cut each potato in half crosswise, cut each half into 4 wedges.
• Place potato wedges in large bowl.
• Pour basil mixture over and add green onions.
• Toss gently to coat.
• Cover and chill for at least 2 hours.