Tangy Buttermilk Potato Salad Recipe

This Tangy Buttermilk Potato Salad recipe brings together creamy potatoes, crunchy vegetables, sweet pickles, and a rich homemade buttermilk dressing for the ultimate barbecue side dish. Featured on Licence to Grill, this recipe by Rob Rainford transforms a classic potato salad into a fresh and flavorful addition to backyard cookouts, family dinners, and summer celebrations.

The Inspiration

Potato salad has long been a staple at outdoor gatherings, picnics, and barbecue feasts, offering a comforting combination of creamy textures and bold flavors. Inspired by classic American-style barbecue sides, this Tangy Buttermilk Potato Salad adds a refreshing twist with the addition of tangy buttermilk, sweet pickle juice, and fresh herbs.

Created by chef Rob Rainford for Licence to Grill, this recipe reflects the show’s celebration of grilling culture and outdoor entertaining. While grilled meats often take center stage at a barbecue, the perfect side dishes help complete the experience. This potato salad balances richness with acidity, combining smooth mayonnaise and buttermilk with crisp bell peppers, savory seasonings, and sweet pickle flavors.

The combination of colorful vegetables, creamy dressing, and tender potatoes makes this dish a crowd-pleasing recipe that works beautifully alongside grilled burgers, steaks, chicken, ribs, and other barbecue favorites. It is an easy make-ahead recipe that allows the flavors to develop while chilling, making it ideal for entertaining guests.

Ingredients

• 5 medium, peeled baking potatoes
• ½ – Green bell pepper
• ½ – Red bell pepper
• ½ – Yellow bell pepper
• 4 hard boiled eggs
• 1/3 cup of chopped sweet pickles – (75ml)
• 3 tablespoons of sweet pickle juice – (45ml)
• 4 sliced green onions
• 1 tablespoon of chives – (15ml)
• 1 tablespoon of garlic salt – (15ml)
• 1 teaspoon of freshly ground black pepper – (5ml)
• Salt – to taste

Dressing

• 3/4 cup of mayonnaise – (175ml)
• ½ cup of buttermilk – (125ml)
• 2 tablespoon of chopped fresh chives – (30ml)
• 1 tablespoon of prepared mustard – (15ml)

Method

• In a large pot of boiling salted water, cook potatoes for 15 to 20 minutes or until they are tender. Remove from heat and let stand until cool.
• Combine sliced green, red and yellow bell peppers with chopped eggs, pickles, pickle juice and green onions in a bowl.
• Chop cooled potatoes into bite size pieces and to bowl, mixing lightly.
• In a separate bowl combine dressing ingredients and mix well. Add to salad and let stand in the refrigerator for at least 2 hours before serving.

Serving Suggestions

This Tangy Buttermilk Potato Salad is the perfect companion for summer grilling events, backyard barbecues, picnics, and family gatherings. Serve it alongside grilled burgers, barbecue ribs, smoked chicken, grilled vegetables, or steak for a complete outdoor meal.

For entertaining, serve the potato salad chilled in a large serving bowl garnished with additional chopped chives, sliced green onions, or a sprinkle of freshly ground black pepper for a colorful presentation. It is an excellent make-ahead dish for holidays, potlucks, and weekend cookouts because the flavors continue to develop as it rests in the refrigerator.

Pair this creamy potato salad with refreshing summer drinks such as iced tea, lemonade, sparkling water, or a cold beverage of your choice. The tangy dressing helps cut through smoky grilled flavors, making it a balanced and satisfying addition to any barbecue menu.

Whether served at a casual backyard gathering or as part of a larger celebration, this recipe brings comfort, freshness, and classic barbecue flavor to the table.

Final Thoughts

This Tangy Buttermilk Potato Salad recipe is a celebration of classic barbecue traditions, combining creamy potatoes with bright vegetables, sweet pickle flavors, and a refreshing buttermilk dressing. Created by Rob Rainford for Licence to Grill, this recipe highlights how simple ingredients can create a memorable side dish that brings people together.

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