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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 12 Minutes
Total: 57 Minutes

Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 5.5g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.1g
  • Carbohydrate: 28g
  • Fiber: 3g
  • Cholesterol: 14.1mg
  • Iron: 1.4mg
  • Sodium: 326mg
  • Calcium: 34mg

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. 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. 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.
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