Jul 14 2026
Restaurants›KG BBQ›Pink Buttermilk Potato Salad Recipe

Pink Buttermilk Potato Salad Recipe

Inspired by KG BBQ
Time45m
Serves6

Make Pink Buttermilk Potato Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Vegetables

Dressing

Garnish

Method

Preparation

  1. 1

    Boil the Potatoes

    In a large pot, add the red potatoes and enough water to cover them. Bring to a boil over high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.

  2. 2

    Cool and Chop

    Once the potatoes are done, drain them and let them cool slightly. Once cool enough to handle, chop them into bite-sized pieces, leaving the skins on for added color and texture.

  3. 3

    Prepare the Vegetables

    While the potatoes are cooling, dice the celery, red onion, and chop the hard-boiled eggs.

Dressing

  1. 4

    Mix the Dressing

    In a large bowl, whisk together the buttermilk, mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika until smooth and well combined.

Combine and Serve

  1. 5

    Combine Ingredients

    Add the chopped potatoes, diced celery, diced red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold the ingredients together until everything is well coated with the dressing.

  2. 6

    Chill and Garnish

    Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, sprinkle with additional paprika and garnish with fresh dill sprigs.

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