Light and Creamy Potato Salad
By mamacasma
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.
- 12
Ingredients
- 4 pound(s) small red potatoes, scrubbed and cut in quarters
- Salt and pepper
- 1/4 cup(s) dry white wine
- 1/2 cup(s) low-fat buttermilk
- 1/4 cup(s) light mayonnaise
- 1 tablespoon(s) Dijon mustard
- 1 cup(s) packed fresh basil leaves, very thinly sliced
- Chopped fresh chives, for garnish
Preparation
Step 1
Total Time: 1 hour
1. In 8-quart sauce pot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
2. To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
3. Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.