POTATO SALD

44
POTATO SALD

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Nutritional Information

  • (per serving)

  • Calories 150

  • Total Fat 2g

  • Saturated Fat 0.5g

  • Cholesterol 3mg

  • Sodium 200mg

  • Total Carbohydrate 29g

  • Dietary Fiber 2g

  • Sugars --

  • Protein 3g

  • Calcium --

  • Yields: 6 cups

  • Total Time: 35 min

  • Ingredients

  • U.S. Metric Conversion chart

  • 3

    pound(s) Yukon Gold potatoes, peeled and cut into 1-inch chunks

  • teaspoon(s) salt

  • ¼

    tablespoon(s) coarsely ground black pepper

  • ¾

    cup(s) buttermilk

  • ¼

    cup(s) light mayonnaise

  • 2

    tablespoon(s) snipped fresh dill

  • 2

    tablespoon(s) cider vinegar

  • 1

    tablespoon(s) Dijon mustard

  • 2

    green onions, thinly sliced

Directions

In 4 quart saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium low; cover an simmer 10 minutes or until potatoes are just fork tender. Meanwhile, n large bowl, wisk buttermilk with mayonnaise, dill,vinegar,dijon, green Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.


Nutrition

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