NUGGET POTATO SALAD WITH CHIVE & BACON DRESSING

By jarren

Ingredients

• 2 lbs (1 kg) nugget potatoes, washed well
• 1/2 tsp (2 mL) salt
• 1/3 cup (75 mL) mayonnaise
• 1/3 cup (75 mL) buttermilk
• 1/2 tsp (2 mL) sugar
• l tbsp (15 mL) white wine vinegar
• 4 slices bacon, diced,cooked crispy and drained well
• l tbsp (15 mL) snipped fresh chives
• Salt and freshly ground black pepper to taste
• 2 ribs of celery, halved lengthwise and thinly sliced
• 1 medium carrot, grated

Preparation

Step 1

Cut potatoes into quarters or halves and place in a pot. Cover with cold water and sprinkle in the 1/2 teaspoon salt. Boil the potatoes until just tender and then drain well and spread out on a baking sheet and cool to room temperature. Place the mayonnaise, buttermilk, sugar and vinegar in a salad bowl and whisk to combine.

Stir in the bacon and chives; season with salt and pep¬per to taste. When the potatoes have cooled to room temperature, add them and the celery and carrot to the salad and toss to combine. Cover the salad and chill well.