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Buttermilk Dill Potato Salad Recipe
Buttermilk Dill potato salad recipe that reduced fat while still being creamy.
Course
Side Dish
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
Calories
224
kcal
Author
Robin Gagnon
Ingredients
2
lbs
potatoes
cut into roughly 1 inch cubes
½
cup
low fat buttermilk
½
cup
mayonnaise
1
tbs.
Roasted Garlic Nakano Seasoned Rice Vinegar
½
tsp.
Kosher salt
½
cup
fresh dill
chopped
pepper to taste
Instructions
Boil the potatoes in salted water.
Whisk together the rest of the ingredients.
Once soft, drain, but do not rinse the potatoes.
Allow them to cool a bit before mixing dressing in.
Refrigerate for a few hours before serving the buttermilk dill potato salad.
Notes
Dressing will seem to wet when first mixed together, it will thicken by the time it is cool enough to serve.
Nutrition
Serving:
1
/6 of recipe
|
Calories:
224
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Cholesterol:
8
mg
|
Sodium:
316
mg
|
Potassium:
683
mg
|
Fiber:
3
g
|
Sugar:
1
g
|
Vitamin A:
325
IU
|
Vitamin C:
20.8
mg
|
Calcium:
77
mg
|
Iron:
5.2
mg