Buttermilk Potato Salad

Name: Buttermilk Potato Salad
Total time: 20 min
Yield: 8 servings
Ingredients: 3 pounds new potatoes; 1 cup low-fat buttermilk; 1 medium red onion, about 6 ounces; 1 tablespoon caraway seeds; 4 teaspoons Dijon mustard; 2 tablespoons lemon juice; 2 tablespoons grated lemon rind; 1/2 teaspoon salt; Freshly ground black pepper to taste

By Marian Burros

Total Time: 20 minutes
Rating: 4(26)
Comments: Read comments

Featured in: Eating Well

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Ingredients

Yield:8 servings

3pounds new potatoes
1cup low-fat buttermilk
1medium red onion, about 6 ounces
1tablespoon caraway seeds
4teaspoons Dijon mustard
2tablespoons lemon juice
2tablespoons grated lemon rind
½teaspoon salt
Freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
Step 2
Combine the remaining ingredients in a bowl.
Step 3
Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.