You Can Go Home Again Potato Salad
Someone always complains if there’s no potato salad at our annual homecoming reunion in Long view. And while I never tire of getting together with my extended family, I do grow weary of eating the same old spud salad over and over. I decided a new version was in order and combined potatoes, buttermilk, sour cream, and blue cheese into a fresh-tasting, mayonnaise-free salad flavored with fresh tarragon.
Recipe information
Yield
serves about 8
Ingredients
Preparation
Step 1
Fill a large stockpot half full with water and bring to a boil over high heat. Add the potatoes to the boiling water. Decrease the heat to medium and simmer, uncovered, until they are fork-tender, about 12 minutes. While the potatoes are cooking, combine the blue cheese, sour cream, buttermilk, mustard, salt, pepper, and tarragon in a bowl. When the potatoes are done, drain them and let cool in a large, shallow bowl for about 15 minutes. Add the celery, onions, and blue cheese mixture and gently stir the ingredients together. Cover and refrigerate until cold.
variations
Step 2
To add a Texas-style chile kick, stir in 2 small stemmed, seeded, and diced jalapeños along with the celery and onions.
Step 3
Reduce the fat quotient by substituting low-fat or nonfat sour cream for the regular stuff.
do it early
Step 4
The salad can be made 24 hours in advance and stored, covered, in the refrigerator. In fact, a night in the fridge improves the flavor.
