Old MacDonald's Potato Box Recipes
Cool creamy potato salad Ingredients 5 large potatoes, about 2-1/2 lbs (1.25 kg), preferably Yukon Gold 1 cup (250 mL) buttermilk 1/3 cup (75 mL) mayonnaise, preferably light 1 tbsp (15 mL) white vinegar 2 tbsp (30 mL) Dijon mustard 3/4 tsp (4 mL) salt 1/2 tsp (2 mL) ground black pepper 1/4 tsp (1 mL) Tabasco sauce (optional) 1 each yellow and green pepper 2 green onions, thinly sliced 1/2 small red onion, chopped Directions 1. Cut unpeeled potatoes in half and place in a large saucepan. Cover with cold water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Continue cooking until fork-tender, about 20 minutes. Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, vinegar, 1 tbsp (15 mL) Dijon, salt, pepper and Tabasco, if using. Core and seed peppers, then dice. Gently stir into dressing with onions. Drain potatoes. When cool enough to handle, peel off skin, then cut into 1-inch (2.5-cm) chunks. Stir into dressing. Taste, then stir in remaining 1 tbsp (15 mL) Dijon, if needed. Serve immediately. If you prefer, chill in the refrigerator, then cover with plastic wrap, up to 2 days. Bring up to room temperature before serving, if you wish.

Old MacDonald's Potato Box Recipes

Cool creamy potato salad

Ingredients

5 large potatoes, about 2-1/2 lbs (1.25 kg), preferably Yukon Gold
1 cup (250 mL) buttermilk
1/3 cup (75 mL) mayonnaise, preferably light
1 tbsp (15 mL) white vinegar
2 tbsp (30 mL) Dijon mustard
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) ground black pepper
1/4 tsp (1 mL) Tabasco sauce (optional)
1 each yellow and green pepper
2 green onions, thinly sliced
1/2 small red onion, chopped

Directions

1. Cut unpeeled potatoes in half and place in a large saucepan. Cover with cold water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Continue cooking until fork-tender, about 20 minutes. Meanwhile, pour buttermilk into a large bowl. Whisk in mayonnaise, vinegar, 1 tbsp (15 mL) Dijon, salt, pepper and Tabasco, if using. Core and seed peppers, then dice. Gently stir into dressing with onions. Drain potatoes. When cool enough to handle, peel off skin, then cut into 1-inch (2.5-cm) chunks. Stir into dressing. Taste, then stir in remaining 1 tbsp (15 mL) Dijon, if needed. Serve immediately. If you prefer, chill in the refrigerator, then cover with plastic wrap, up to 2 days. Bring up to room temperature before serving, if you wish.