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The Best Tangy Buttermilk Potato Salad

The typical potato salad recipe can seem played and overly familiar. The predictable mayo and dill affair pops up at expected times–summer events mostly, when the heavy mayo content is most apt to spoil in the heat. So it’s easy to think there’s nothing new in potato salad. But take heart, we’ve got a dynamite no-mayo recipe, that’s light, fragrant, and tangy. With lemony undertones and bits of caper, not to mention fresh buttermilk, this easy, delicious take on potato salad is sure to knock your socks off.

Tangy Buttermilk Potato Salad

for the potatoes
5 medium yellow potatoes, such as Yukon gold
1/2 red onion, minced
1/2 cup scallions, minced
1/2 cup parsley, minced
2 tablespoons capers, minced
zest of 1 lemon
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon fresh ground cumin seed
pinch spicy Hungarian paprika

for the dressing
1/4 cup buttermilk dressing
2 tablespoons full fat yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard

Wash and scrub the whole potatoes, and bring to a boil in well salted water. Continue to boil the whole potatoes for 15 – 20 minutes or until the potatoes are tender and easily pierced with a fork. Remove potatoes from water and allow them to cool.

Once cool, cut into square 1″ chunks. Toss with the onion, scallions, parsley, capers, zest, salt, and spices.

To prepare the dressing, whisk the yogurt, olive oil, lemon juice, and mustard into the buttermilk. Drizzle over the salad and toss. Check salt and acid levels and adjust if necessary. Cover and refrigerate until ready to serve, but preferably 2 – 3 hours.

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