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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
½ teaspoon salt
Freshly ground black pepper to taste
Nutritional analysis per serving (8 servings)
35 grams carbs; 1 milligram cholesterol; 159 calories; 1 gram fat; 5 grams fiber; 230 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Right--delish! But the word "chopped" should be added after the onion.
Potatoes that don't need to be peeled. And buttermilk... What's not to love?
Right--delish! But the word "chopped" should be added after the onion.
Potatoes that don't need to be peeled. And buttermilk... What's not to love?