Stetson Potato Salad


  • 3 ½ pounds small potatoes I used a combo of white, red and purple
  • 2 small shallots diced
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • ½ cup mayonnaise
  • ½ cup prepared or jarred pesto
  • freshly ground black pepper and kosher salt
  • 2 cups corn kernels
  • 1 ½ cups sun dried tomatoes thinly sliced
  • 2 cups arugula chopped
  • 1 cup grated asiago cheese
  • ½ cups pepitas or pumpkin seeds


  1. Bring a large pot of salted water to a boil, add the potatoes and cook for about 15 minutes or until easily pierced with a fork. Drain, cool and then slice into large chunks.
  2. Prepare the dressing by blending the shallots, buttermilk, lemon juice, mayonnaise, pesto and ground pepper and kosher salt, and set aside.
  3. In a large bowl, combine the potatoes, corn, sun dried tomatoes and arugula. Add the dressing and stir to coat. Add the asiago cheese and pumpkin seeds and gently combine. Season with kosher salt and freshly ground pepper as desired. Cover and refrigerate for at least 3 hours and serve.

Recipe Notes

Slightly adapted from Epicurious