Perfect Potato Salad

This salad recipe, Perfect Potato Salad, leans on mayonnaise, buttermilk and dried parsley. It makes 8 servings as a side dish and takes about 40 minutes.

• Yield 8 servings as a side dish
• Ready in 40 minutes
• Prep 20 minutes
• Cook 20 minutes

Ingredients

• 2 cups mayonnaise
• 2/3 cup buttermilk
• 1 1/2 teaspoons dried parsley
• 1 to 1 1/2 teaspoons salt
• 1 1/2 teaspoons minced dried onions or 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon ground black pepper
• 2 tablespoons yellow mustard
• 5 pounds potatoes
• 1 (15-ounce) can olives (cut in half)
• 10 diced hard-boiled eggs

Instructions

1. For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.
2. For the salad, peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl.
3. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached.
4. Before serving the next day, I add the rest of the dressing and mix until it looks just right. Most importantly be sure and taste so you can add extra salt and pepper to taste!

Dress it just before it goes to the table so the leaves stay crisp.