Chunky Potato Salad

Small red potatoes with celery, carrot, red onion, and sweet pickle in a mayonnaise, buttermilk and apple cider dressing. Seasoned with salt and white pepper, to taste.

Ingredients -

1 1/2 pounds small Red Potatoes, cubed, skins left on
1 stalk Celery, sliced
1 large Carrot, peeled and diced
1/2 medium Red Onion, minced
2 small Sweet Pickles, diced
1/4 cup Mayonnaise
3 tablespoons Buttermilk
1/2 tablespoon Apple Cider Vinegar
1/2 teaspoon Salt
White pepper, to taste

Preparation:

1. Add 3 quarts salted water to stockpot. Bring to a boil.

2. Add potatoes, cook 15 minutes or until tender.

3. Drain and cool.

4. In serving bowl, fold in celery, carrot, red onion, sweet pickles, mayonnaise, buttermilk, apple cider vinegar, and salt.

5. Add potatoes. Toss until coated.

Variations and Recipe Ideas: