New Potatoes with Shaved Celery, Buttermilk, and Dill Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Crisp potatoes and a mild creamy dressing help keep this chunky potato salad from being anything but boring. Chill at least 1 hour before serving.
Ingredients
12 cups water
2 1/2 pounds small red potatoes, cut into 1/8-inch-thick slices
2 cups cider vinegar
1 cup low-fat buttermilk
1/2 cup finely chopped green onions
1/2 cup light sour cream
1/4 cup finely chopped fresh dill
1/4 cup canola mayonnaise
1 1/2 tablespoons grated shallots
1 tablespoon grated lemon rind
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
2 cups thinly diagonally sliced celery
3/4 teaspoon freshly ground black pepper
Instructions
Bring 12 cups water and potatoes to a boil in a large saucepan. Reduce heat; simmer 20 minutes. Add vinegar; simmer 10 to 15 minutes. Drain. Spread in a single layer on a baking sheet; cool.
Combine buttermilk and next 8 ingredients (through salt) in a large bowl. Stir in potatoes, breaking up slices slightly with a spoon. Stir in celery and pepper. Chill at least 1 hour.
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