I don’t know if you’re having a small gathering this 4th of July or not with all that’s going on but I do know that potato salad can be made for 2 or 20! This is one of my favorite recipes as it’s creamy and I’m able to use a variety of herbs from my garden.

And you know me and pickled onions! I’ve done a few blog posts about them and they just add zing to this salad!!

This make-ahead potato salad is perfect for potluck gatherings, picnics, or backyard barbecues, so adjust the recipe based on how many people you have.

You can even whip it up two or three days ahead, and it only gets better as it sits. Two elements make it stand deliciously above the usual potato salad: the sour cream and mayo combo AND buttermilk, which makes it incredibly rich and creamy; and crunchy pickled onions in place of the usual pickles. Pickling with white vinegar gives the magenta onion slices a touch of sweetness without adding sugar.

Let me know what you think!

Creamy Herb Potato Salad (with pickled onions)

• 2 pounds small red potatoes
• 3/4 cup red onion, sliced
• 2/3 cup white balsamic vinegar
• 1/2 cup water
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup buttermilk
• 1/4 cup chopped fresh chives
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 1 tsp. kosher salt
• 1 tsp. black pepper

Preparation:

1. Combine vinegar and 1/2 cup water in a small saucepan; bring to a boil.
2. Add onion; return just to a simmer, then remove from heat. Let stand until cooled to room temperature.
3. Meanwhile, place potatoes in a large saucepan; cover with cool water. Bring to a boil; reduce heat to medium-low, and cook until potatoes are just tender when pierced with a knife, about 15 minutes. Drain and place potatoes in a large bowl of ice water; cool 5 minutes.
4. Combine sour cream, mayonnaise, buttermilk, chives, dill, parsley, salt, and pepper in a large bowl.
5. Cut potatoes into quarters. Add potatoes to bowl; toss gently to coat with dressing.
6. Drain the onion; set aside about 3 tablespoons of onion slices.
7. Chop the remaining onion, and fold into the salad. Spoon the salad into a large bowl; top with the reserved onion slices.

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