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Creamy Buttermilk-Herb Potato Salad

Photo: Quentin Bacon; Styling: Anghard Bailey
Hands-on time 12 mins
Total time 57 mins
Yield 8 servings (serving size: about 1 cup)
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

Nutrition 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

How to Make It

  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.