Ingredients
4 large Russet Potatoes (cut into 1-inch cubes)
Enough boiling water to cover potatoes
½ cup Yellow Mustard (or Dijon for sharper flavor)
2 tablespoons Apple Cider Vinegar (or white vinegar)
½ cup Buttermilk (or ½ cup milk + 1 tsp vinegar)
1 teaspoon Salt (to taste)
½ teaspoon Black Pepper (preferably freshly ground)
1 teaspoon Sugar (optional for balance)
2 large Hard-Boiled Eggs (chopped)
2 tablespoons Pickle Relish (optional)
2 Green Onions (chopped, add for color and bite)
Instructions
Peel and chop potatoes into 1-inch cubes.
Bring a pot of salted water to a boil; submerge potatoes and cook until tender (10-12 minutes).
Drain and let cool to room temperature.
In a large bowl, whisk together mustard, vinegar, buttermilk, salt, pepper, and sugar until smooth.
Add cooled potatoes to the dressing and toss to coat evenly.
Fold in chopped eggs, relish (if using), and green onions.
Chill for at least 1 hour before serving to let flavors meld.
Notes
Use Dijon mustard for a bolder flavor.
Buttermilk substitute: Mix ½ cup milk with 1 tsp vinegar and let sit 5 minutes.
Store refrigerated in an airtight container for up to 24 hours.
Optional relish adds a tangy depth—adjust to taste.
Vegetarian-friendly with no meat or alcohol.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling and Mixing
- Cuisine: American Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg