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