Creamy Buttermilk-Herb Potato Salad

By sandiB2010

Crème fraîche is a thickened cream product with a mildly tangy, nutty flavor; you'll often find it in tubs near the gourmet cheeses. If you can't find it, you can substitute full-fat sour cream. Be careful to cook the potatoes only until just tender and no more; that way, they'll hold their shape.

Ingredients

• 3 pounds small red potatoes, quartered
• 1/2 cup crème fraîche or sour cream
• 1/3 cup fat-free buttermilk
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large garlic clove, minced

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.

2. Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.