This Buttermilk-Herb Potato Salad gets all of its extra flavor from fresh herbs! No worries about fattening mayo; the creamy punch comes from crème fraîche (or non-fat sour cream).
Buttermilk-Herb Potato Salad
3 pounds small red potatoes, quartered
1/2 cup crème fraîche (or nonfat sour cream)
1/3 cup fat-free buttermilk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove, minced
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 for 30 minutes. Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled. Serves 8
Nutrition Analysis—Calories: 176; fat: 5.5g; fiber: 3g; carbohydrates: 28g; protein: 4.1g
Buttermilk-Herb Potato Salad
