Potato Salad with Buttermilk Dressing Potato Salad with Buttermilk Dressing

Potato Salad with Buttermilk Image by: Potato Salad with Buttermilk Author: Canadian Living

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.

  • Portion size 6 servings


  • 1 1/2 lb new potato (about 7)
  • 1/2 cup sliced radish
  • 2 green onions chopped
  • 1 sweet yellow pepper diced
  • 1/2 cup buttermilk
  • 1/4 cup low-fat yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon vinegar
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


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.

Nutritional facts Per serving, about:

  • Protein 3 g
  • Calories 125.0
  • Total fat 3 g
  • Total carbohydrate 23 g
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Potato Salad with Buttermilk Dressing