New Potatoes with Shaved Celery, Buttermilk, and Dill

Cooking Light
New Potatoes with Shaved Celery, Buttermilk, and Dill Recipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas 

Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving. 

Serves 10 (serving size: 3/4 cup)


+ Add To Shopping List
12 cups water
2 1/2 pounds small red potatoes, cut into 1/8-inch-thick slices
2 cups cider vinegar
1 cup low-fat buttermilk
1/2 cup finely chopped green onions
1/2 cup light sour cream
1/4 cup finely chopped fresh dill
1/4 cup canola mayonnaise
1 1/2 tablespoons grated shallots
1 tablespoon grated lemon rind
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
2 cups thinly diagonally sliced celery
3/4 teaspoon freshly ground black pepper


Active: 15 Minutes
Total: 1 Hour, 50 Minutes

1. Bring 12 cups water and potatoes to a boil in a large saucepan. Reduce heat; simmer 20 minutes. Add vinegar; simmer 10 to 15 minutes. Drain. Spread in a single layer on a baking sheet; cool.

2. Combine buttermilk and next 8 ingredients (through salt) in a large bowl. Stir in potatoes, breaking up slices slightly with a spoon. Stir in celery and pepper. Chill at least 1 hour.

Created date

May 2016

Nutritional Information

Calories 132
Fat 3.2 g
Satfat 1 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 4 g
Carbohydrate 22 g
Fiber 3 g
Cholesterol 5 mg
Iron 1 mg
Sodium 248 mg
Calcium 72 mg
Sugars 3 g
Est. Added Sugars 0 g