I love the simplicity of this potato salad...so full of flavor...My brother shared this recipe with me, and the only thing I changed was added bacon and some salt & pepper to the dressing ...I didn't add eggs this time, but have, so if you love eggs in your salads go right ahead...its great either way...enjoy!
1Wash and cube potatoes into bite sized pieces cover by about an inch in water and bring to a boil. ( can add salt if you like) continue cooking for 15 - 20 minutes or until fork tender. You don't want them overcooked, so check often.
2Make dressing while potatoes cook.
Add mayo,buttermilk, onions, parsley salt and garlic to a blender or food processor. Pulse until garlic is minced and veggies are minced. About 10 pulses...or until it the consistency you like. I like to make sure the garlic is chopped fine. Cover and refrigerate until ready to use.
3Drain cooked potatoes and place back into pot, toss to coat with vinegar. Let sit for 5 minutes then strain out the vinegar in colander, if there is any left in the bottom of pan. ( If you don't like a little tang to your potatoes you can skip the vinegar...it just brings out more flavor in the potatoes and adds a bit of tang. )
4Cool potatoes until just luke warm. Add eggs if using.
Now toss to coat potatoes with dressing. ( taste to see of needs more salt, can add pepper as well.) Chill in refrigerator until time to serve.