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Buttermilk Potato Salad

Buttermilk Potato Salad

Using high-protein, low-fat buttermilk makes this potato salad taste richer than it is. Leaving the skins on the potatoes means more fiber and flavor.

Martha Stewart Living, August 2009 http://www.marthastewart.com/132382/buttermilk-potato-salad
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  • Yield Serves 8

Ingredients

    • 3 pounds small red potatoes
    • 1/4 cup plus 1 tablespoon creme fraiche or sour cream
    • 1/3 cup low-fat buttermilk
    • 2 tablespoons prepared horseradish
    • 2 teaspoons coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 1/4 cup dill sprigs
    • 1/4 cup finely chopped fresh chives

Directions

  1. Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat, and simmer until potatoes can be pierced easily with the tip of a knife, about 20 minutes. Drain, and let cool completely. Cut potatoes into halves, or quarters if large.
  2. Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.

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