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  • Writer's pictureTommy Centola

Buttermilk Mustard Potato Salad

This week, I want to showcase a couple of salads. Today is another spin on potato salad.

2 pounds red potatoes

2 teaspoons kosher salt, divided

1/2 cup whole buttermilk

3 tablespoons mayonnaise

3 tablespoons Creole mustard

2 tablespoons extra-virgin olive oil

1/4 cup chopped fresh dill

In a large saucepan, bring potatoes, 1 teaspoon salt and water to cover potatoes: bring to a boil over high heat. Boil until tender, about 20 minutes. Let cool completely. Slice potatoes into 1/2-inch thick slices.

In a large bowl, whisk together buttermilk, mayonnaise, Creole mustard, oil , and remaining 1 teaspoon salt. Gently toss potatoes with buttermilk dressing and dill.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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