Name: Buttermilk Potato Salad
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

Buttermilk Potato Salad

Recipe by By Mackenzie Edwards

Servings

servings

Prep timeminutes

Cooking timeminutes

Calorieskcal

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.

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

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.
Stir potatoes, creme fraiche, buttermilk, horseradish, salt, and pepper together in a bowl. Gently stir in herbs just before serving.