Potato Salad Recipe: 4th of July Potluck

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2 pounds small potatoes
1 tsp of salt
4 strips of bacon
1/2 cup buttermilk
3 tbsp mayonnaise
3 tbsp sour cream
1 tbsp dijon mustard
3 stalks of green onion – green part only
1/4 cup dill

Serves 4
In a medium pot, fill with water about half way up, enough to submerge the potatoes completely. Heat on stove until boiling. Add the salt to the water and after a minute, add the potatoes and cook for 12-15 minutes until cooked but still firm. Then drain and cool for 5 minutes.
Cook bacon in skillet for 8-10 minutes (medium-high heat) until crisp. Drain on paper towel and chop into chunks.
In a large bowl add the buttermilk, mayonnaise, sour cream, and dijon mustard and whisk together. Season with salt and pepper to taste.
Finely chop green onions and dill and set aside. Cut the cooked potatoes in half and place in a large bowl. On top, add the bacon, green onions and dill, and give it a good toss. Then add your buttermilk dressing and mix well. For an extra kick of flavor, add some garlic powder or freshly chopped garlic. Enjoy!

Thanks for watching! I create these videos for those looking to up their game in the kitchen and for those who are interested in cooking gourmet dishes in a few easy steps. My tutorials are perfect for college students and young family chefs. Please subscribe and a sincere thanks for all your support!

Produced by http://www.fotomokio.com
Music written, recorded, produced by Aaron Prim

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http://youtu.be/m-MqPG5Rl1E Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.


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