Potato Salad with Buttermilk Dressing

Potato Salad with Buttermilk Dressing
Potato Salad with Buttermilk Dressing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • DRESSING:

  • 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

Directions

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. 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.

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