Recipe

Healthy Potato Salad Recipe

	Californiacook / All my dishes 5 months, 2 weeks ago Lighter & healthy version of potato salad -- made with buttermilk and light mayo, etc. Prep:5m Cook:15m Servings:10	Californiac
	potato salad side dish

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unicorn4

quaziefly

Ingredients

3 pounds Yukon Gold potatoes -- peeled and cut into 1-inch chunks

1 1/4 teaspoon salt

1/4 tablespoon black pepper -- coarsely ground

3/4 cup buttermilk

1/4 cup light mayonnaise

2 tablespoon fresh dill -- snipped

2 tablespoon cider vinegar

1 tablespoon Dijon mustard

2 green onions -- thinly sliced

Directions

In large saucepan, combine potatoes, 1 teaspoon salt, and enough water to cover; heat to boiling on high. Reduce heat to medium-low; cover and simmer 10 minutes or until potatoes are just fork-tender.

In a large bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon, green onions, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. (Mixture will look very loose before chilling.) Cover and refrigerate potato salad at least 2 hours or overnight to blend flavors and cool slightly, stirring gently after 1 hour.

136 Calories; 1g Fat (9.3% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 3mg Cholesterol; 343mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

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Comments

unicorn4 2 months ago said:
I loved this recipe, I have made it a few times. I added garlic but it is great with or without garlic. Great recipe thank you. Julie

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