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

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.