This Potato Salad is a Perfect Balance of Everything You Would Want.
Potato salad is one of those classic dishes everyone seems to have a different opinion on. Some people like it simple, with just potato and mayonnaise, while others like to pack in as many vegetables and flavors as possible.
This recipe falls somewhere in the middle, with a creamy buttermilk dressing studded with flavorful add-ins. The key to making this recipe even better is to let it sit for a few hours (or even overnight) before serving, so the flavors have a chance to meld together.
So if you’re looking for a potato salad recipe that will please everyone at your next cookout, give this one a try – you won’t be disappointed!
Hello friends, with summer here I wanted to share with you a delicious recipe for Potato Salad you can put on your picnic table or blanket on your summer cook outs! This Potato Salad is a perfect balance of everything that you would want. Let's get started!
4/5Green Onion White and Green Part cut into ¼ inch pieces
4 to 5Celery Branches cut into small cubes light green and white part only
¼cupRed Onion small dice
6large Basil Leaves cut into very thin chiffonade
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Recipe Instructions
Poach the potatoes in cold water and cook until fork tender but still firm. Spread them into a cookie sheet to cool.
Sauté the bacon in a frying pan at low heat to let the bacon release it’s fat and hot enough to crisp the lean part. This could take 15/20 minutes.
Make the Dressing:
In a glass bowl, add all the ingredients and mix well!
Make the Salad:
Add all ingredients including the bacon in a glass bowl and add ½ of the dressing. Mix well adjust salt and pepper to taste and if you feel that you can use more dressing pour the rest in.
You can easily make that salad 4 to 5 hours in advance.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Love your cooking! I am going up against generational confidence to best the potato salad of legends. I thought of no one else to engage this mission Chef. I need a homerun, and none of your recipes have failed. This is going to be Davidic!
Paulette Clement
on July 9, 2023 at 11:19 am
Dear Chef, I love you. How much honey in the sauce? You show it in the video, but there’s no honey listed in the ingredients list. You’re the best!!!!!
Bart Baranco
on July 6, 2023 at 5:52 pm
Chef Jean Pierre, your recipes are so easy and good!! I started with your pork loin which got raving comments from my family. Now I tried your potato salad and it turned out so good!! Now expectations from my cooking are totally unrealistic.
Rick Farinella
on April 26, 2023 at 3:02 pm
Made your potato salad with one minor exception. I didn’t have any buttermilk but I did have everything else The “sauce ” was still soft enough to coat the potatoes and was (and is) beyond ANY potato salad I ever made.
To use your favorite phrase again, ” It is AMAZING !!! Thank you for being “you” !!
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I love all your recipes
Love your cooking! I am going up against generational confidence to best the potato salad of legends. I thought of no one else to engage this mission Chef. I need a homerun, and none of your recipes have failed. This is going to be Davidic!
Dear Chef, I love you. How much honey in the sauce? You show it in the video, but there’s no honey listed in the ingredients list. You’re the best!!!!!
Chef Jean Pierre, your recipes are so easy and good!! I started with your pork loin which got raving comments from my family. Now I tried your potato salad and it turned out so good!! Now expectations from my cooking are totally unrealistic.
Made your potato salad with one minor exception. I didn’t have any buttermilk but I did have everything else The “sauce ” was still soft enough to coat the potatoes and was (and is) beyond ANY potato salad I ever made.
To use your favorite phrase again, ” It is AMAZING !!! Thank you for being “you” !!