Tested till perfect New Potato Salad with Buttermilk Dressing

New Potato Salad with Buttermilk Dressing

This chunky potato salad is a great way to enjoy tiny new potatoes and garden beans. Be sure to keep it chilled en route to the picnic.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 4 lb 4lbnew red potatonew red potatoes, halved or quartered
  • 1/4 cup 1/4cupvegetable oil
  • 1/4 cup 1/4cupcider vinegar
  • 2 tsp 2tspgranulated sugar
  • 1 tsp 1tspdry mustard
  • 1/2 tsp 1/2tsppepper
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupdiagonally sliced yellow wax beans
  • 1 cup 1cupfrozen green peas
  • 1/2 cup 1/2cupcoarsly chopped green oniongreen onions

Buttermilk Dressing

  • 1/2 cup 1/2cupbuttermilk
  • 1/2 cup 1/2cupsour cream
  • 1/4 cup 1/4cupchopped fresh dill
  • 1 tbsp 1tbsphorseradish
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In large saucepan of boiling salted water, cook potatoes for 10 to 12 minutes or just until tender. Drain; transfer to large bowl.

Meanwhile, whisk together oil, vinegar, sugar, mustard, pepper and salt ; pour mixture over warm potatoes and toss gently.

In large pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Add peas; cook for 1 minute longer. Drain and refresh beans and peas under cold running water; drain again, pat dry and add to potatoes along with green onions.

Buttermilk Dressing: Whisk together buttermilk and sour cream; stir in dill and horseradish. Add to potato salad and toss well to coat. Serve immediately or cover and refrigerate for up to 8 hours.


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