2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
2 teaspoons kosher salt, divided
1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
3/4 teaspoon freshly ground black pepper
1/2 teaspoon honey
1 garlic clove, minced
1 cup chopped red bell pepper (about 1 medium)
3/4 cup chopped celery
1/2 cup finely chopped onion
1/2 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill
How to Make It
Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
We loved this potato salad. We always have buttermilk in the house because it tastes great, wonderful in fresh fruit smoothies, and is easier to digest than regular milk. We really like mayo, but this was a nice change. Next time, I'll double the lemon juice and add some ground red pepper as well as the paprikia. We had this with corn on the cob and the delicious buffalo chicken sliders for a great summer dinner.
Meh. This was just okay. I even bought a whole quart of buttermilk (the only size of buttermilk sold around here) for the scant 1/4 cup called for in the recipe. Don't bother. There are much better potato salad recipes on CookingLight.com that don't call for buttermilk (and what are you going to do with the remaining 3 3/4 cups of it).
I really liked this salad as I hate mayo and never eat traditional potato salad, but this was a bright and fresh alternative. I used dried dill, but fresh chives. Would make this again for a BBQ or potluck.
I made this tonight to serve alongside some grilled salmon. I followed the recipe exactly, except I used dried parsley instead of fresh (only about a tablespoon) and added some sliced green onions I had on hand. Delicious and hearty, and I loved all the colors and textures in the salad.
Made this last night for a cool make ahead dinner with a simple grilled salmon and a tomato and green bean salad. We didn't miss the mayo a bit even though "Mom's famous potato salad" had tons of full fat Hellman's. The fresh herbs made it very summery! I did omit the red pepper due to personal preference. Would definitely make it again.
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