I grew up loving my mother’s potato salad. It was a simple mixture of boiled and peeled russet potatoes she cut into cubes then added chopped onion, celery, hard boiled eggs, and pickles. The dressing wasn’t fancy — a generous dollop of mayonnaise mixed with enough juice from the pickle jar to make it tangy and tasty. I’m thinking garlic salt was involved. Me?
I don’t have a go to potato salad recipe because I’m more of a green salad lover. But when the hubster’s sister invited us to spend a day at the beach with her this summer while they were camping there, I thought potato salad was in order.
I knew they wouldn’t have refrigeration, so needed to make something that wouldn’t spoil. And then there was the consideration of continuing to make dishes that I could cut out as many bad calories as possible. Is that possible when the main ingredient is potato? Something easy, fresh, and with a bit of a tang. Not quite German potato salad, but trying hard to get there.
If you need a salad for a weekend get together, then give Potato Salad with Bacon and Buttermilk Dressing a try. Putting your own spin on it is always a good thing.
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