Creamy Buttermilk-Herb Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
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.
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