Potato Salad with Buttermilk Dressing
Potato Salad with Buttermilk
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 125 |
| pro | 3 g |
| total fat | 3 g |
| carb | 23 g |
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.
Ingredients
- 1-1/2 lb new potatoes, (about 7)
- 1/2 cup sliced radishes
- 2 green onions, chopped
- 1 sweet yellow pepper, diced
- Dressing:
- 1/2 cup buttermilk
- 1/4 cup low-fat yogurt
- 2 tbsp chopped fresh dill
- 1 tbsp vinegar
- 1 tbsp vegetable oil
- 1/2 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp 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.
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