Potato Salad With Buttermilk And Blue Cheese

I seem to be on  ‘southern style’ recipes these last couple of days. Here is one to keep for the Easter Brunch/Dinner or just for the summer. Keep it handy,  you will like it.


  • 5 large red skinned potatoes
  • 1 cup buttermilk
  • 1/4-1/2 cup blue cheese, crumbled
  • 1/3 cup mayonnaise
  • 1 tbsp. grainy mustard
  • generous pinch of salt
  • 1 tbsp. vinegar
  • pinch of ground pepper
  • 2 celery stalks, peeled
  • 1 green onion (optional)
  • 1 each green and yellow pepper

Do not peel the potatoes, but cut in half and boil until fork tender (15-16 minutes).

In a large bowl, whisk together the buttermilk, mayonnaise, mustard and vinegar. Add the salt and pepper. Thinly slice the celery, core and seed and chop the peppers. Stir into the dressing. (if using onion, add now).

Drain the potatoes and cut into chunks. Add to the dressing, add the crumbled cheese and stir to combine. You can eat it now or at room temperature as both are delicious.

Add a meat dish….barbecued ribs, chicken, or steak. This will go with anything.




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