Classic Potato Salad

We just got back from another fabulous weekend in Bear Lake! This time it was for a family reunion. We usually get together this time of year to celebrate our parents' anniversary. They have been married for 45(!) years!

We typically do the same things every year, like go to the beach. We planned to go on Saturday. Well, in the morning it was cloudy and it looked like it was going to storm. My husband and I headed out to the beach and on the way out there, it started raining so hard! Oh boy, I love a good Bear Lake thunderstorm. I was a little disappointed that it had to rain on our beach day, but the rain was so refreshing so it was nice.

The past couple of summers, North Beach of Bear Lake has been packed and we had heard that they had been shutting down the beach during the day because it was too full. Luckily, the rain must have scared some people off because there weren't that many people there. So perfect! And it was still warm.

We had to wait in our car for it to end.

I think Bear Lake is the prettiest when it is cloudy outside. The lake turns into the most beautiful turquoise color.

My baby's first time in the water. He loved it! 

The sunset that night was gorgeous!

Anyway, time to get down to business. One thing we take pretty seriously at our reunion is the food. Everyone is assigned a meal to make, usually coupled with another sibling so it is a little easier. I was assigned Saturday dinner with my brother. Well, he loves to make smoked brisket so I was in charge of the sides. 

I decided to make a classic potato salad because it is simple. And when your cooking for around 30 people, you need to keep it simple, right?

While potato salad is pretty basic, there are a few things you've got to get right for it to be delicious. For this recipe, use good Idaho potatoes. The secret in the sauce is buttermilk. I was afraid it would make the sauce too tangy, but it is just perfect.

Classic Potato Salad
makes about 10 servings
print this recipe

6 small white potatoes, boiled
6 hard boiled eggs
1/3 cup minced green onion
2 small stalks celery, finely diced (about 3/4 cup)
2 tsp salt, divided
1 tsp fresh ground pepper, divided
1 cup mayo
1/2 cup buttermilk
1 Tbs plus 1 tsp yellow mustard
paprika, for garnish (optional)

Look at these gorgeous little Idaho potatoes. Come to mama. One key to good potato salad is to not use cold potatoes. After you boil your potatoes, do not put them in the fridge! Cold potatoes do not absorb the flavors of the sauce. Once they are cooked, drain them and let them cool off to room temperature. If they are a still little warm, that will work as well.

Peel and finely chop the potatoes into small dices. The smaller, the better.

Place the potatoes into a bowl and season with half the salt and pepper. Stir to coat well.


Dice the celery and mince the green onion and add them to the mix.

Peel then roughly chop the eggs and add them to the bowl.

Mix the mayo, buttermilk, mustard, and the rest of the salt and pepper and add to the mix. Give it a good stir! The more you stir, the more everyone gets friendly in the pot and it tastes better.  Sprinkle with paprika for garnish. I hope you enjoy!





No comments:

Post a Comment