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TANGY BUTTERMILK POTATO SALAD |
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Dressing
3/4 cup of mayonnaise - (175ml)
½ cup of buttermilk - (125ml)
2 tablespoon of chopped fresh chives - (30ml)
1 tablespoon of prepared mustard - (15ml)
In a large pot of boiling salted water, cook Potatos for 15 to 20 minutes or
until they are tender. Remove from heat and let stand until cool.
Combine sliced green, red and yellow bell peppers with chopped eggs, pickles,
pickle juice and green onions in a bowl.
Chop cooled Potatos into bite size pieces and to bowl, mixing lightly.
In a separate bowl combine dressing ingredients and mix well. Add to salad and
let stand in the refrigerator for at least 2 hours before serving.
Yields: 6 servings
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