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Potato Salad, New York Style

Potato Salad, New York Style
Recipe Type: Salad
Author: Dani Lind
  • 3 lbs. Russet potatoes
  • 3 large hard-boiled eggs, coarsely chopped
  • 1/2 cup bread & butter pickles, chopped
  • 1/2-cup onion, chopped
  • 1/2 cup celery or green pepper, chopped
  • Dressing:
  • 1/2 buttermilk
  • 1/2 sour cream
  • 1/2-cup mayonnaise
  • 2 tablespoons Dijon mustard
  • Chopped fresh parsley
  • Salt and pepper to taste
  1. Cover potatoes with salted water in large pot.
  2. Cover pot and boil gently until potatoes are tender but still hold their shape, about 30min
  3. Drain and cool slightly.
  4. Cut potatoes into 1-inch pieces.
  5. Transfer potato pieces to large bowl.
  6. Add the chopped vegetables.
  7. In a separate bowl, mix together the dressing ingredients.
  8. Pour over the potatoes and vegetables and toss gently to mix.
  9. Season with salt and pepper.
  10. Garnish with chopped parsley. Refrigerate.


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