Potato Salad with Buttermilk Dressing
by The Canadian Living Test Kitchen
Average User Rating:
Picnics just aren't the same without everyone's signature favorite: potato salad. Tangy buttermilk, yogurt, dill and Dijon make this garden-fresh salad delightfully creamy and delicious.
Ingredients
- 1-1/2 lb (750 g) new potatoes (about 7)
- 1/2 cup (125 mL) sliced radishes
- 2 green onions, chopped
- 1 sweet yellow pepper, diced
- Dressing:
- 1/2 cup (125 mL) buttermilk
- 1/4 cup (50 mL) low-fat yogurt
- 2 tbsp (25 mL) chopped fresh dill
- 1 tbsp (15 mL) each vinegar and vegetable oil
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 tsp (1 mL) each salt and pepper
Cooking Instructions
- Scrub and halve potatoes lengthwise. Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.
- Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
- Drain potatoes; let cool for 5 to 10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.
Servings: 6
Nutritional information
Per each of 6 servings: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate.
Per each of 6 servings: about 125 calories, 3 g protein, 3 g fat, 23 g carbohydrate.
