This Irish warm potato salad is seasoned with,mayo, buttermilk, Dijon mustard, and cider vinegar — a winning combination. It has just the right level of tangy flavor. I used light mayo (and less of it than the regular stuff) and swapped whole milk for low-fat buttermilk to keep it moist.

Simply delicious and a keeper.

Ini adalah salah satu favourite saya..suka sangat dengan salad ini. Saya kalau buat salad, saya selalu kurangkan penggunaan mayo..entah saya kureng sedikit dengan mayo no.. resipi ini sesuaila untuk yanghendak ber diet kerana ramuanya rendah lemak..kalau tak ada dill pun tak apa daun ketumbar pun boleh guna. Saya masukkan dill bukan apa excited sangat masa dekat Christmas baru-baru ini banyak dia orang jual rempah-rempah Om Putih ni..fresh dill, rosemary, thyme..saya beli sebab ini lah peluang yang ada hendak test herbs-herbs ini. Try Irish potato salad ini...sebagai ganti French Fries kalau kita buat menu western kat rumah..kurang minyak.  Saya pernah buat resipi yang sama menggunakan telur puyuh, kentang dan makaroni untuk party sekolah anak saya..hey...budak-budak kat sekolah sana bukan main suka lagi...it's a hit..dan setiap kali ada school gathering dia orang minta Eyba bawa Irish Potato Salad ini.

IRISH POTATO SALAD

INGREDIENTS

1 kg potatoes, peeled and cut into 1-inch chunks

1 1/4 teaspoon(s) salt

1/4 tablespoon(s) coarsely ground black pepper

3/4 cup(s) buttermilk

1/4 cup(s) light mayonnaise

2 tablespoon(s) snipped fresh dill

2 tablespoon(s) cider vinegar

1 tablespoon(s) Dijon mustard

2  green onions, thinly sliced

DIRECTIONS

1. In  saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.
2. Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3. Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.