Directions:
- Bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to boil in large pot over high heat. Reduce heat to medium and simmer until potatoes are just tender, about 10 minutes. While potatoes simmer, whisk mayonnaise, buttermilk, 2 tablespoons vinegar, red peppers, cilantro, scallions, garlic, dill, 1 teaspoon salt, and pepper in large bowl.
- Drain potatoes, then spread in even layer on rimmed baking sheet. Whisk mustard and remaining vinegar in small bowl. Drizzle mustard mixture over hot potatoes and toss until evenly coated. Refrigerate until cooled, about 30 minutes.
- Transfer cooled potatoes to bowl with mayonnaise mixture and toss to combine. Cover and refrigerate until well chilled, about 30 minutes. Serve. (Salad can be refrigerated in airtight container for 2 days.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.29 Kcal (1165 kJ) | ||
| Calories from fat | 144.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.1g | 25% | |
|---|---|---|---|
| Cholesterol | 10.35mg | 3% | |
| Sodium | 658.62mg | 27% | |
| Potassium | 839.04mg | 18% | |
| Total Carbs | 29.56g | 10% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 4.41g | 9% | |
| Vitamin C | 23.9mg | 40% | |
| Iron | 3.8mg | 21% | |
| Calcium | 47.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.73 Kcal (501 kJ) | ||
| Calories from fat | 62.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 25% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 3% | |
| Sodium | 283.37mg | 27% | |
| Potassium | 360.99mg | 18% | |
| Total Carbs | 12.72g | 10% | |
| Sugars | 1.4g | 13% | |
| Dietary Fiber | 1.68g | 16% | |
| Protein | 1.9g | 9% | |
| Vitamin C | 10.3mg | 40% | |
| Iron | 1.6mg | 21% | |
| Calcium | 20.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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