For me, summer offers an opportunity to get together with friends and family.
One thing that can make that treasured time even better is having a barbecue.
Whether firing up the grill on a camping trip or hosting a barbecue lunch or dinner at home, potato salad is always a must have.
This particular potato salad isn’t your run-of-the-mill side dish.
I, along with my fellow students at The Culinary Institute of Montana at FVCC, prepared and served this potato salad for The Event party at Rebecca Farm two weekends ago for 650 people.
It was an absolute crowd pleaser. This version of potato salad is light and refreshing and uses bacon, buttermilk and red potatoes to create a delicious dish.
It was easy to make for a huge crowd, and it will be just as easy to make for your friends or family.
I hope you’ll try it at your next barbecue.
Ingredients
- 2 1/2 pounds small red new potatoes, scrubbed
- 8 ounces bacon, diced
- 1/2 cup buttermilk
- 2 tbsp. mayonnaise
- 2 tbsp. sour cream
- 1 tbsp. Dijon mustard
- 1 tsp. onion powder
- 1 tsp. garlic powder
- Freshly ground pepper and kosher salt to taste
- 1/4 cup canola oil
- 3 green onions, white and green parts, thinly sliced
1. Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender but not cooked through for about 8 minutes. Drain the potatoes and let cool before cutting in half.
2. While the potatoes are cooking, cook the bacon in a large nonstick sauté pan over medium heat until golden brown and crisp for 8 to 10 minutes. Remove the bacon with a slotted spoon and place on a plate lined with paper towels.
3. Whisk together the buttermilk, mayonnaise, sour cream, mustard, onion powder, and garlic powder in a large bowl and season with salt and pepper.
4. Heat grill to medium.
5. Brush the potatoes on both sides with the oil and season with salt and pepper. Place the potatoes on the grill, cut side down, and grill until lightly golden brown for about 3 minutes. Turn the potatoes over and continue grilling until just cooked through, about 3 minutes longer.
6. Transfer the potatoes to the bowl with the dressing. Add the bacon and green onions and toss to coat.
Serve warm or cover and refrigerate until cold for at least two hours or up to eight hours.