A 4th of July picnics doesn’t seem complete without a fabulous potato salad to accompany all the grilled delights. If you are looking for an updated version of your standby staple or a recipe to impress, try this Creamy Buttermilk-Herb Potato Salad from the Cooking Light Big Book of Salads: Starters, Sides and Easy Weeknight Dinners
(and be sure to check out this cookbook for even more amazing, delicious recipes for your summer picnics!)
Creamy Buttermilk-Herb Potato Salad Recipe
Make sure the potatoes cook until just tender and no more; that way, they’ll hold their shape.
3 pounds small red potatoes, quartered
1⁄2 cup crème fraîche or sour cream
1⁄3 cup nonfat buttermilk
1⁄4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
11⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 large garlic clove, minced
Dill sprigs (optional)
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 30 minutes.
2. Combine creme fraiche and next 7 ingredients (through garlic) in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Garnish with dill sprigs, if desired. Serve at room temperature or chilled. Yield: 8 servings (serving size: about 1 cup).
CALORIES 176; FAT 5.5g (sat 3.3g, mono 1.5g, poly 0.3g); PROTEIN 4.1g; CARB 28g; FIBER 3g; CHOL 14mg; IRON 1.4mg; SODIUM 326mg; CALC 34mg
*Recipe provided to Rural Mom by Cooking Light.
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This sounds so good! I will have to make this for our family soon. The combination of dill and sour cream can’t be beat. I make a similar version to this in the winter but bake the potatoes in the oven and use butter.