Creamy Herbed Potato Salad with Buttermilk Dressing
An easy and delicious potato salad featuring fresh summer herbs and a creamy buttermilk dressing.
Servings: 4
Calories: 238kcal
Ingredients
- 1 ½ pounds Yukon Gold potatoes scrubbed and cut into ¾ inch squares
- Coarse salt and freshly ground pepper
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add potatoes and cook until tender, about 10 minutes. Drain potatoes thoroughly and transfer to a large bowl. Toss the potatoes with one tablespoon of the apple cider vinegar and transfer to the refrigerator to cool slightly, about 30 minutes.
- Combine mayonnaise, buttermilk, apple cider vinegar, dill, parsley and chives in a medium bowl. Whisk thoroughly and season to taste with salt and pepper.
- Gently fold dressing into the cooled potatoes. Season to taste with salt and pepper. Serve at room temperature or chilled.
Nutrition
Serving: 4g | Calories: 238kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 762mg | Fiber: 4g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 37mg | Calcium: 44mg | Iron: 2mg
