New PEI Potato Salad

Serves 6


  • 3 lbs new white PEI potatoes, scrubbed and halved
  • 1/3 cup mayonnaise
  • ¼ cup buttermilk
  • 3 boiled eggs, sliced
  • Handful each chopped fresh parsley, chives and dill
  • Sprinkle of ground paprika


  • In a medium saucepan, cover the potatoes with cool salted water and bring to a simmer.
  • Cook 10 -12 minutes, until the potatoes are tender when pierced with a fork.
  • Drain well and let cool completely.
  • In a medium serving bowl, mix together mayo and buttermilk, then toss with the cooled potatoes.
  • Top with sliced egg, then sprinkle on the fresh herbs and paprika.