Creamy Buttermilk-Herb Potato Salad

Photo: Quentin Bacon; Styling: Anghard Bailey
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)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 57 Minutes

Nutritional Information

Calories 176
Fat 5.5 g
Satfat 3.3 g
Monofat 1.5 g
Polyfat 0.3 g
Protein 4.1 g
Carbohydrate 28 g
Fiber 3 g
Cholesterol 14.1 mg
Iron 1.4 mg
Sodium 326 mg
Calcium 34 mg

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.

Note:

Ann Taylor Pittman,

July 2011