Easy Potato Salad Recipe

Cold potato salad in a bowl sitting on a farmhouse table.

5 from 1 vote

Creamy, tangy, and just a little different, this buttermilk potato salad is full of flavor in every bite. With tender chunks of potatoes and a light dressing that coats just right, it’s a side dish you’ll find yourself making on repeat.

Prep Time20

Cook Time15

Course: Side Dish

Cuisine: American

Servings: servings

Calories: 210kcal

Author: Gina Abernathy

Ingredients

3 pounds Yellow Potatoes baby or mini
1 small Red Onion diced small
6-8 slices Bacon fry until crisp and chop
½ cup Whole Buttermilk
½ cup Mayonnaise
2 tablespoons Brown Mustard
2 teaspoons Dried Dill or fresh
1½ teaspoons Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Black Pepper

Instructions

Cook the potatoes: Wash potatoes well and add to a large pot. Cover with water. Bring to a boil over high heat, then cook for 12-15 minutes, or until the potatoes are fork-tender.
Make the dressing: While the potatoes are cooking, make the dressing. In a bowl, whisk the buttermilk, mayonnaise, and mustard. Add dill and seasonings. Whisk to combine. Refrigerate until potatoes are ready.
Cool slightly: Drain the potatoes and rinse them with cold water to stop the cooking. You want the potatoes warm but cool enough to handle. Drain well.
Cut into pieces: Cut the potatoes into bite-sized pieces, adjusting the size as needed. Add to a large bowl.
Add mix-ins: Add the red onion and the bacon. Gently toss to combine.
Combine everything: Pour the prepared buttermilk dressing over the potatoes and carefully fold until evenly coated.
Chill and serve: Cover and refrigerate for at least 2 hours before serving to allow the flavors to develop fully.

Notes

Recipe Tips

Don't overcook the potatoes—fork-tender is what you're after, not falling apart.
Let the potatoes cool just enough to handle, but mix while they're still slightly warm so they soak up the dressing.
Cut the potatoes into bite-sized pieces for the best texture in every bite.
Toss gently when mixing so the potatoes hold their shape.
Chill for at least 2 hours before serving for the best flavor.
The dressing will taste a little salty on its own—that's normal, it balances out once mixed.
If you're unsure about salt, start with less and adjust after everything is combined.

Nutrition