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Healthy family recipe: Buttermilk-herb potato salad

Need a break from the usual potato salad with mayo? This potato salad is light and refreshing with its buttermilk dressing and fresh herbs.

    by Anna Nguyen
    Published 

Need a break from the usual potato salad with mayo? This potato salad is lighter and refreshing with its buttermilk dressing and fresh herbs. It's my go-to potato salad for the summer. From the original recipe, I doubled the dressing to make sure the salad doesn't get dry and added celery for some crunch.

Buttermilk-herb potato salad

Ingredients:

  1. 3 pounds small red potatoes, quartered

  2. 1 cup crème fraîche or sour cream

  3. 2/3 cup fat-free buttermilk

  4. 1/4 cup chopped fresh parsley

  5. 2 tablespoons chopped fresh chives

  6. 1 tablespoon chopped fresh dill

  7. ¾ cup chopped celery

  8. 1 1/4 teaspoons kosher salt

  9. 1/2 teaspoon freshly ground black pepper

  10. 1 large garlic clove, minced

Directions:

1. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.

2. Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled. Add more salt or pepper if needed.

Servings: 8, about 1 cup each

Adapted from Cooking Light magazine

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