This potato salad is rich and creamy, coated in a tangy buttermilk dressing with a cool crunch of celery and scallion. The surprise guest is meaty chunks of summer sausage, a classic favorite which packs an unexpected but delicious pop of flavor.
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 1/2 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch chunks
- Kosher salt
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 1/3 cup dill pickle relish
- 2 tablespoons buttermilk
- 1 tablespoon yellow mustard
- 1 teaspoon sugar
- Pinch of cayenne pepper
- 1 12-ounce log beef summer sausage, casing removed, cut into 1/2-inch chunks
- 2 scallions, thinly sliced
- 1 stalk celery, chopped
- Freshly ground black pepper
Instructions
- Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a simmer and cook until just tender, about 8 minutes; drain. Transfer to a large bowl and sprinkle with the vinegar and a big pinch of salt; toss. Let cool slightly, 20 to 30 minutes.
- Stir together the mayonnaise, relish, buttermilk, mustard, sugar and cayenne in a medium bowl. Add to the potatoes along with the sausage, scallions (reserve about 1 tablespoon for topping) and celery; stir until combined, taking care not to mash the potatoes. Season with salt and black pepper and top with the reserved scallions.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 457 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 10 g |
| Cholesterol | 41 mg |
| Sodium | 603 mg |