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.
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:
3 pounds small red potatoes, quartered
1 cup crème fraîche or sour cream
2/3 cup fat-free buttermilk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
¾ cup chopped celery
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
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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