Creamy Buttermilk-Herb Potato Salad

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.

YIELD: 8 servings (serving size: about 1 cup)
HANDS-ON: 12 MINUTES
TOTAL: 57 MINUTES
COURSE: Salads, Side Dishes/Vegetables

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

Preparation

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.


Amount per serving
Calories: 176
Fat: 5.5g
Saturated fat: 3.3g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 0.3g
Protein: 4.1g
Carbohydrate: 28g
Fiber: 3g
Cholesterol: 14.1mg
Iron: 1.4mg
Sodium: 326mg
Calcium: 34mg