Creamy Buttermilk-Herb Potato Salad Recipe Rural Mom

Creamy Buttermilk Herb Potato Salad with Garnish

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.

Barb Webb. Founder and Editor of Rural Mom, is an the author of "Getting Laid" and "Getting Baked". A sustainable living expert nesting in Appalachian Kentucky, when she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s making tea and writing about country living and artisan culture.

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Comments

- Pam
- June 27, 2012
Reply
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.