Potato and Egg Salad

(about 4 servings)

Potato salads usually keep well for a couple of days in the refrigerator. If anything they seem to get better. They are great to have around when days are hot and you lose interest in cooking. They also travel well if you need something for a pot luck dinner. It's no wonder potato salads are so popular.

This creamy salad is dressed with a combination of buttermilk, mayonnaise and sour cream which I seasoned as I would deviled eggs. The buttermilk provides a pleasant tang and lightens up the dressing considerably. I debated whether or not to omit the mayonnaise entirely, but I love its lemony flavor and didn't want to lose that regardless how subtle.

salad
1 1/2 lb Yukon Gold potatoes, boiled in lightly salted water
5 large eggs, hard-boiled, shells removed
1 stalk celery, diced small
1/4 red onion, diced small
dressing
1/2 cup buttermilk
2 tbsp mayonnaise
2 tbsp sour cream
1 1/2 tsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp freshly ground pepper
1/4 tsp salt, or to taste

Cool the potatoes until they can be handled, then cut them into bite-sized pieces. Place them into a large bowl. Cut up the eggs and add those to the bowl as well. Add the celery and red onions. Do not toss at this point, just set aside.

Combine the buttermilk, mayonnaise, sour cream, mustard, paprika, pepper and salt in a small bowl. Whisk until thoroughly combined.

Pour the mixture over the potato and egg mixture.

Gently toss until everything is evenly combined. Refrigerate for at least 2 hours to give the flavors the opportunity to meld. Servecold or at room temperature.