Light and Creamy Potato Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.
Ingredients
4 lb. small red potatoes
salt and pepper
1/4 c. dry white wine
1/2 c. low-fat buttermilk
1/4 c. light mayonnaise
1 tbsp. Dijon mustard
1 c. packed fresh basil leaves
chopped fresh chives
Instructions
In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender. Drain well and transfer to large bowl.
To bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.
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