3poundsYukon gold potatoes, cut into 1-inch pieces
1tablespooncoarse kosher salt
6large hard-boiled eggs, chopped
3tablespoonschopped fresh chives, (can sub green onions)
Salt and pepper to taste
Place the potatoes and 1 tablespoon salt in a large pot and cover with water by at least 2 inches. Bring to a boil, reduce the heat slightly, and simmer until the potatoes are tender 12-14 minutes. Drain the potatoes well and place them back in the pot or in a serving bowl.
Drizzle the 1 tablespoon vinegar over the potatoes and toss to combine. Using a potato masher, coarsely mash about half of the potatoes right in the pot or bowl; just eyeball it. Give the potatoes a good toss and let cool completely.
Add the eggs and chives to the pot/bowl with the cooled potatoes.
For the dressing, whisk together the buttermilk, mayonnaise, mustard, cayenne pepper and a pinch of salt and pepper.
Pour the dressing over the potato mixture and stir to combine. Season to taste with additional salt and pepper, if needed. Serve immediately or refrigerate for several hours.
Make it Your Own: with potato salad being a very personal thing, be sure to make this your own style by adding any additional ingredients you like (chopped celery, sweet or regular pickles, onions, etc). I am on the plain and simple side of things but this is a fabulous base recipe to play around with.