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Author Notes: I am not a big fan of Garrison Keillor but last year I read a rant he wrote about potato salad. The gist of which is if you have to buy your potato salad for the family reunion or fourth of July cookout you might be better of not taking anything. He flat out called those that buy the unreal yellow glop that comes in plastic quart container lazy and un-American. The funny part is I don't think he was trying to be funny. Never the less it is so easy to throw this together and there is no mistaking that you made this. I would not leave the skins on unless you buy organic potatoes. I grow them or buy organic so I don't worry, but if they are conventional potatoes you might buy bigger ones and peel them. - thirschfeld - thirschfeld
Food52 Review: Creamy and tangy, rather than gloopy and staid, this is picnic potato salad taken to the next level. Thirschfeld uses mayo as his base but then uses buttermilk, scallions and horseradish to lighten and brighten the dressing. A tablespoon of fresh dill is just enough to perfume the salad without overwhelming the other components. We love his description of how to tell when the potatoes are done, as well as his technique of removing them from the boiling water while still al dente, allowing the residual heat to finish cooking them through. - A&M - The Editors
- 1 1/2 pounds organic baby yukon gold potatoes, rinsed and scrubbed
- kosher salt
- 1/4 cup buttermilk
- 1/3 cup mayonnaise
- 1 1/2 tablespoons prepared horseradish
- 1 tablespoon minced fresh dill
- 1/4 cup green onion (scallion), minced
- freshly ground pepper
- Place the potatoes in a large pot and then add cold water to cover the potatoes by at least an inch.
- Add 2 tablespoons of salt to the water and place over high heat. When the water comes to a boil reduce the heat so it doesn't boil over.
- Cook the potatoes for 12-15 minutes depending on the size of the potato. The goal is to cook them until a knife slips easily into the potato, but the potato should get firm, or al dente, right near the center. The carry-over cooking will make them tender but not mushy. It will also keep the skin from peeling away.
- Drain the potatoes in a colander and let them cool to room temp.
- Meanwhile place the rest of the ingredients in a large mixing bowl and whisk to combine.
- Once the potatoes are cool, quarter them lengthwise, and add them to the dressing. Stir to coat. Taste and adjust the seasoning, adding fresh ground pepper and salt as needed. Cover and put it in the fridge until you are ready for it. Stir before serving.
- Your Best Potato Salad Contest Finalist!
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