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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Cook's Country Ingredients:
3 lbs red potatoes, peeled and cut into 3/4 inch chunks |
3/4 cup mayonnaise |
1/2 cup buttermilk |
1/4 cup white wine vinegar (may use distilled white vinegar, instead) |
1/4 cup drained jarred roasted red pepper, chopped fine |
3 tablespoons finely chopped fresh cilantro |
3 scallions, finely chopped |
1 garlic clove, minced |
1/8 teaspoon dried dill |
2 teaspoons pepper |
2 tablespoons dijon mustard |
Directions:
1. Bring the potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil in a big pot over high heat.
2. Decrease heat to medium and simmer until the potatoes are just tender, about 10 minutes.
3. While the potatoes simmer, whisk the mayonnaise, buttermilk, 2 tablespoons of vinegar, the red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt and 2 teaspoons pepper in a big bowl.
4. Drain the potatoes, then spread them in an even layer on a rimmed baking sheet.
5. Whisk the mustard and remaining 2 tablespoons vinegar in a small bowl; drizzle the mustard mixture over the hot potatoes and toss until evenly coated; refrigerate the potatoes until cooled, about 30 minutes.
6. Transfer the cooled potatoes to a bowl with the mayonnaise mixture; toss to combine.
7. Cover and refrigerate until well chilled, about 30 minutes; serve.
8. This salad can be refrigerated in an airtight container for up to 2 days.
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