Healthy Potato salad

By á-2341

From Good Housekeeping
Triple-tested at the Good Housekeeping Institute
Our healthy take on potato salad is now our favorite recipe. This slimmed-down salad (minus 50 calories and 7 fat grams per serving) has just the right level of tangy flavor and no gloppiness. We used light mayc (and less of it than the regular stuff) and swapped whole milk for low-fat buttermilk to keep it moist.

Ingredients

• 3 pound(s) Yukon Gold potatoes (peeled and cut into 1-inch chunks)
• 1 1/4 teaspoon(s) salt
• 1/4 tablespoon(s) coarsely ground black pepper
• 3/4 cup{s) buttermilk
• 1/4 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)

Preparation

Step 1

1) 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 and simmer 10
minutes or until potatoes are just fork-tender.
2) Meanwhile, in large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.
3) Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. 3) 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 gentlv after 1