Potato Salad with Buttermilk Dressing
In this recipe, potatoes are cooked in a new, nutrient-friendly way. The potatoes are added to the water once it\'s boiling, so the cooking time is shorter and more vitamin C is retained. Buttermilk, made from low-fat milk, adds creaminess to this potato salad.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| calories | 125 |
| protein | 3 g |
| fat | 3 g |
| carbohydrate | 23 g |
-
1-1/2 lb (750 g) new potatoes (about 7)
1/2 cup (125 mL) sliced radishes
2 green onions, chopped
1 sweet yellow pepper, diced
Dressing:
1/2 cup (125 mL) buttermilk
1/4 cup (50 mL) low-fat yogurt
2 tbsp (25 mL) chopped fresh dill
1 tbsp (15 mL) each vinegar and vegetable oil
1/2 tsp (2 mL) Dijon mustard
1/4 tsp (1 mL) each salt and pepper
Preparation:
Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.
Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.
Additional Information
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