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.

Potato Salad Tips -

Red Potatoes

Red potatoes are waxy potatoes with a low starch content that hold their shape very well after cooking. They are an excellent choice for potato salad. Red potatoes are available in most supermarkets and can be purchased individually or in bags containing a dozen or more potatoes.

Potato Salad Tips -

Red Onions

Red onions are gentler in flavor and pungency then most yellow or white onions and are often used in raw in salads for this reason and because of their reddish purple color.