September 2, 2015

Hold the mayo! This potato salad is loaded with fresh herbs for extra flavor

Perfecting your weekend menu? This potato salad packs a creamy punch without the heavy mayo. Can’t find crème fraîche? Substitute non-fat sour cream.

Creamy Buttermilk-Herb Potato Salad

Serves 8


3 pounds small red potatoes, quartered
1/2 cup crème fraîche or nonfat sour cream
1/3 cup fat-free buttermilk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 large garlic clove, minced


Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.

Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.

Nutrition Facts Per Serving: Serving size: 1 cup. Calories: 176. Fat: 5.5 grams. Saturated fat: 3.3 grams. Protein: 4.1 grams. Carbohydrate: 28 grams. Fiber: 3 grams.

Source: Cooking Light

If you’re still looking for light recipes, check out our Summertime Grilled Tomato Crostini.