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.
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
How to Make It
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.
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.
If you like buttermilk-and-herb mashed potatoes with roast beef, then you'll like this buttermilk-and-herb potato salad with your grilled steak this summer. Basically made to recipe, very simple to prep. Lightly tossed the hot, drained potatoes with 3tbs buttermilk & let cool to room temp. Subbed chopped fresh thyme for the dill because we're growing thyme and prefer it anyway. Served with grilled sirloin & Carménère. Very good.
I love potato salad, all kinds of potato salad--except ones that have too much mayo. Made this last year and thought it was wonderful, fresh and light and very satisfying.
Am planning to make it again for a family gathering and will adapt according to two tips n the other reviews--will drizzle a little milk before adding dressing and will add very tiny dice of celery for crunch. Used the whole fat sour cream last time, will use creme fraiche this time.
I made this for my family's July 4th celebration. What a hit! Even when it was gone, they couldn't keep their fingers out of the bowl. I think it is the best potato salad recipe I have ever had and did not find it to be too "herby" at all. It is not a very wet recipe, but the wonderful flavor coats the potatoes perfectly. I am making this recipe again tomorrow for my son's 16th birthday barbeque. Can't wait to taste it again!
I've made this twice now. Normally I go for the sweet pickle potato salad, but this is a very nice, fresh summer twist. My daughter that doesn't like my regular potato salad really liked this one. Very easy to make.
Made this tonight and it is great! We had it alongside barbecued chicken with Tangy Coffee Barbecue Sauce from the same CL issue. Awesome! There is plenty of dressing for the 3 lbs. of potatoes. Give this a try, you won't be disappointed. I'm looking forward to the leftovers tomorrow.
This is an amazing potato salad! My husband and I are very picky about the potato salad we eat-we're not big fans of big pieces of onion, celery and mustard in potato salad. I served this at our 4th of July party and everyone was asking for the recipe. And they were all amazed that it was a Cooking Light recipe! The only thing I would add would be to cut the potato pieces smaller-much easier to eat than trying to cut it on a paper plate at a party.
I love this recipe. It is much easier than other potato salad recipes that require chopping bacon, boiling eggs, etc. I reduced the amount of parsley by almost half since another reviewer said it was too herb tasting for them and I am not a huge parsley fan. To prevent the dressing from being completely absorbed by the potatoes I drizzled some nonfat milk over them before adding the dressing so they wouldn't be so dry (a trick my mother-in-law taught me). Next time I make it I'll probably add some thinly sliced celery to add some crunch.
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