I have exciting news! My mom has FINALLY shared her famous potato salad. This is so different from others I’ve had. Buzz’s Potato Salad has baby Dutch potatoes in a fabulous yogurt-dill dressing, hard boiled eggs, crispy bacon, celery, pickles, and green onions. It’s a great make-ahead recipe too!
I’m honestly getting starving looking at these photos. This potato salad was truly a staple at our house growing up. My mom makes it all summer long because it’s the perfect cold make-ahead side dish for every pot luck and pool party. Serve this with pretty much any grilled meat and some fruit and you’re done!
Plan on a couple hours of inactive time, during which you can prep your hard boiled eggs, cook your bacon, and chop your celery, pickles, and green onions.
Buzz’s Potato Salad
2.25 pounds baby Dutch potatoes (approximately 48 small potatoes)
Yogurt-dill dressing, recipe follows
6 hard boiled eggs, diced
6 stripes bacon, cooked and crumbled
1 celery bunch, sliced
?? pickles, chopped
1 green onion bunch, chopped
- Cover potatoes in cold water. Bring to a boil, cover, and boil for about 25 minutes or until fork tender.
- Remove from water with a slotted spoon. Cut larger potatoes in half or quarters. Gently toss with yogurt-dill dressing. It’ll be soupy but don’t panic! Refrigerate for 2-3 hours.
- Give the potato salad a stir and notice how much less soupy it is. Toss potatoes with diced hard boiled eggs, crispy bacon, celery, pickles, and green onion. Refrigerate until ready to eat.
1/2 cup plain Greek yogurt
1/2 cup mayonnaise
3 Tbsp fresh dill, chopped
Salt, pepper to taste
- Whisk together yogurt, mayonnaise, fresh dill, salt, and pepper.
Read more about my Patriotic Pool Party here. Watch the episode: