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Creamy Buttermilk Potato Salad

The summer is threatening to leave us, at least in Southern Ontario where we live but really it’s still only mid-august and we can all use another low fat potato salad recipe.   All I have to say (along with my parents and Mike) is yum!

Serves 4

680 g (1½ lb) mini red potatoes (rinsed, skin on)

½ Cup fat free sour cream

¼ Cup low fat (1%) buttermilk

A large handful of fresh parsley chopped (about ¼ cup)

2 tbsp fresh chives, chopped

2 tbsp fresh dill, chopped

1 small clove of garlic, crushed

½ tsp salt

¼ tsp pepper

Place the potatoes in a pot with a tight-fitting lid and cover the potatoes with water.

Bring the pot to a boil and then drop the heat to medium-low, cover the pot with the lid and simmer until the potatoes are cooked (about 20 minutes).

Drain the potatoes and aside to cool for about 20 minutes; meanwhile:

In a large mixing bowl, combine the sour cream, buttermilk, parsley, chives, dill, garlic, salt and pepper.

Add the potatoes to the sauce (after they have cooled) and coat them well.

Chill the potato salad for an hour before serving.

Taste and adjust seasoning.

Notes:

 

  1. This recipe is inspired by one I saw in a Cooking Light Cookbook.

Creamy Buttermilk Potato Salad with Fresh herbs