Best Summer Potato Salad
A vibrant summer potato salad featuring tender red potatoes, fresh broccoli, carrots, peas, and a tangy buttermilk dressing, perfect for picnics and barbecues.
Ingredients
Instructions
- Cook the potatoes until just done, then cool and slice them medium thin with skins on.
- In a large bowl, combine the sliced potatoes, broccoli flowerets, thinly sliced carrots, green peas, thinly sliced celery, finely chopped red onion, and the bottle of buttermilk dressing.
- Mix lightly to combine all ingredients thoroughly.
- Chill the salad in the refrigerator before serving.
Tips & Substitutions
For the best flavor, allow the potato salad to chill for at least an hour before serving. If you don't have buttermilk dressing, a mix of yogurt and mayonnaise can work as a substitute. You can also add fresh herbs like dill or parsley for extra freshness. To save time, consider using pre-cut vegetables or frozen peas that can be quickly thawed.
Serving Suggestions
This potato salad is perfect for summer barbecues and pairs beautifully with grilled meats or seafood. Serve it alongside dishes like Grandma'S Large Chocolate Cake for dessert, or enjoy it as part of a picnic spread. It's also a great addition to potlucks and gatherings, where it can be enjoyed by both vegetarians and meat-lovers alike.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. If the salad appears dry after refrigeration, you can stir in a little extra buttermilk dressing before serving. Avoid freezing the salad, as the texture of the vegetables may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Best Summer Potato Salad contains roughly 197 calories, with 5g protein, 42g carbohydrates, and 2g fat. It is an excellent source of vitamin A (154% of the Daily Value), dietary fiber (43% of the Daily Value), and potassium (26% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1316mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of potatoes for this salad?
Yes, you can use other types of potatoes such as Yukon Gold or fingerling potatoes. Just ensure they are small and firm so they hold their shape after cooking. Red potatoes are preferred for their texture and flavor, but feel free to experiment!
How can I make this salad vegan?
You can also add avocado for creaminess and extra flavor.
Can I prepare the salad a day in advance?
Yes, preparing the salad a day in advance can enhance the flavors as they meld together. Just ensure to cover it tightly to prevent it from absorbing any odors from the fridge. Stir well before serving to redistribute the dressing and ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).