Buttermilk Herb Potato Salad
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My mom made this potato salad for a 4th of July picnic this year. I normally find potato salad too heavy but this was amazingly lite and fresh tasting. I loved it and planned on having some leftovers for lunch the next day but it was all eaten up! This is the perfect side dish to any rib recipe. Try it with Cilantro-Garlic Ribs or Black Peppercorn and Mustard Braised Short Ribs.
In a large pot or dutch oven, place:
3 pounds small red potatoes, quartered
Cover with water and bring to a boil. Once bubbling, reduce heat and simmer 15 minutes or until just tender. Be careful to not overcook the potatoes so that they hold their shape. Drain potatoes and cool for 30 minutes.
Meanwhile, in a medium bowl, combine:
1/2 cup creme fraiche or sour cream
1/3 cup fat-free buttermilk
1/4 chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon fresh dill
1 teaspoon kosher salt
1/2 teaspoon pepper
1 large garlic clove, minced
Toss creme fresh mixture gently with warm potatoes. Serve at room temperature or chilled.
Serves 8
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