Buttermilk gives a tangy flavor to this old-fashioned salad, which is great for a brunch picnic. Mixing the potatoes with a firm hand, so that some of the potato is mashed up, makes for a creamy potato salad. You can make this a few hours in advance. Refrigerate, covered, and serve cold. Taste for seasonings before serving.

　　

Ingredients

serves 6 to 8

　　2 pounds small red new potatoes, halved

　　1/2 red onion, cut into 1/4-inch dice

　　1 celery stalk, cut into 1/4-inch dice

　　1/4 cup chopped fresh parsley

　　1/4 cup buttermilk

　　1 cup mayonnaise, homemade (page 284) or store-bought

　　2 tablespoons white wine vinegar

　　1 tablespoon sugar

　　Kosher salt and freshly ground black pepper to taste

　　

Step 1

Bring a large pot of lightly salted water to a boil.

　　

Step 2

Cook the potatoes over medium-high heat for 15 minutes, or until they are soft enough to smash but still hold their shape. Drain and allow to cool slightly.

　　

Step 3

Combine the potatoes, red onion, celery, and parsley in a serving bowl. Using a potato masher or a large wooden spoon, gently mash about one-quarter of the potatoes. Leave the rest as large chunks.

　　

Step 4

Stir together the buttermilk, mayonnaise, vinegar, sugar, salt, and pepper in a separate bowl until well combined.

　　

Step 5

Mix the dressing into the potatoes and stir very well to combine. Taste and adjust the seasonings before serving.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.