Tangy Buttermilk Potato Salad Recipe

This Tangy Buttermilk Potato Salad recipe is a creamy, colorful barbecue classic made with tender russet potatoes, crisp bell peppers, hard-boiled eggs, dill pickles, and green onions, all tossed in a rich buttermilk Dijon dressing. Featured on Maddie and Kiki’s BBQ Barn Season 2, this refreshing potato salad delivers the perfect balance of creamy, tangy, and savory flavors, making it an essential side dish for every backyard barbecue.

The Inspiration

Potato salad has been a staple of outdoor gatherings and family meals for generations. While countless variations exist around the world, creamy North American-style potato salad remains one of the most beloved accompaniments to grilled meats and picnic spreads.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo elevate this classic side dish by introducing a tangy buttermilk dressing that delivers extra freshness without sacrificing creaminess. Dijon mustard provides subtle sharpness, dill pickle juice enhances the acidity, and honey adds just enough sweetness to balance every bite.

Colorful bell peppers contribute a pleasant crunch, while chopped hard-boiled eggs add richness and protein. Fresh green onions brighten the salad, and dill pickles provide the signature tang that makes potato salad so irresistible.

Ingredients

• 6 medium sized Russet potatoes, cut into ¾ inch cubes
• ½ green bell pepper, seeded and chopped into ½ inch squares
• ½ red bell pepper, seeded and chopped into ½ inch squares
• ½ yellow bell pepper, seeded and chopped into ½ inch squares
• 4 hard boiled eggs, peeled and roughly chopped
• 1/3 cup of chopped dill pickles
• 6 green onions (sliced) plus more for garnish
• Salt and pepper, to taste
• ¾ cup of mayonnaise
• ½ cup of buttermilk
• 2 tbsp of Dijon mustard
• 3 tbsp of pickle juice
• 1 tbsp honey
• 3 garlic cloves, minced

Method

• In a large pot of boiling salted water, cook potatoes for 7 to 8 minutes or until they are tender but not falling apart.
• Remove from heat and set aside until cool.
• Combine sliced green, red and yellow bell peppers with chopped eggs, pickles and green onions in a bowl.
• In a separate bowl combine mayonnaise, buttermilk, mustard, pickle juice, honey and garlic.
• Whisk together until smooth. Add ¾ of the dressing to the salad and mix thoroughly.
• Refrigerate for 2 hours.
• Once ready, add remaining dressing to the salad, season with salt and pepper and mix.
• Garnish with extra green onions and Enjoy!

Serving Suggestions

This Tangy Buttermilk Potato Salad is the ultimate side dish for backyard barbecues, summer picnics, family reunions, potlucks, and holiday celebrations. Its creamy texture and bright flavor pair exceptionally well with grilled steaks, smoked brisket, barbecue ribs, grilled chicken, pork tenderloin, burgers, sausages, hot dogs, and seafood. It also complements vegetarian barbecue dishes such as grilled vegetables, corn on the cob, or veggie burgers.

For entertaining, serve the potato salad in a large chilled serving bowl garnished with sliced green onions, fresh dill, or extra chopped eggs for a colorful presentation. It also works beautifully as part of a picnic spread alongside coleslaw, pasta salad, baked beans, fresh fruit, and artisan bread. Pair it with iced tea, lemonade, sparkling water, or a crisp lager for the perfect warm-weather meal.

Final Thoughts

This Tangy Buttermilk Potato Salad recipe is everything a great barbecue side dish should be—creamy, flavorful, refreshing, and easy to prepare. Tender potatoes, crunchy vegetables, rich eggs, and a vibrant buttermilk Dijon dressing come together to create a salad that perfectly balances tangy, savory, and slightly sweet flavors.

Whether you’re preparing a casual family barbecue or hosting a large outdoor gathering, this homemade potato salad is guaranteed to become a staple on your table.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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