Creamy Buttermilk-Herb Potato Salad

Creamy Buttermilk-Herb Potato Salad Recipe
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.


8 servings (serving size: about 1 cup)
Total time: 57 Minutes

Recipe from

Cooking Light

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


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


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.

Ann Taylor Pittman,

Cooking Light

July 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note