Potato Salad with Buttermilk Dressing
By á-646
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
- Dressing:
- 1-1/2 lb (680 g) new potatoes, (about 7)
- 1/2 cup (125 mL) sliced radishes
- 2 green onions, chopped
- 1 sweet yellow pepper, diced
- 1/2 cup (125 mL) buttermilk
- 1/4 cup (60 mL) low-fat yogurt
- 2 tbsp (30 mL) chopped fresh dill
- 1 tbsp (15 mL) vinegar
- 1 tbsp (15 mL) vegetable oil
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
Details
Adapted from canadianliving.com
Preparation
Step 1
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.
You'll also love
- Turkey Brine 4.3/5 (10 Votes)
- Turkey Biryani 4.2/5 (16 Votes)
- Yellow Squash with Sausage and... 4.3/5 (10 Votes)
- Bacon Foil Packet Potatoes 4.3/5 (10 Votes)
Review this recipe