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I’m originally from the Midwest where potato salad was practically a staple, but quite frankly most potato salads are too heavy and laden with too much fat. This healthy take on a childhood favorite is a slimmed-down version that has just the right level of tangy flavor.
- 3 Pounds Yukon Gold Potatoes (Peeled & Diced)
- 1 1/2 Teaspoon Kosher Salt
- 3/4 Cup Buttermilk
- 1/4 Cup Reduced Fat Mayonnaise
- 2 Tablespoons Chopped Fresh Dill
- 2 Tablespoons Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 2 Scallions (Thinly Sliced)
- 1/4 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Freshly Ground Pepper
- In medium-size saucepan, combine potatoes, 1 teaspoon kosher salt, and enough water to cover. Heat to boiling over a high heat. Reduce heat to medium-low and simmer, covered, for 10 minutes until potatoes are just fork-tender.
- Meanwhile, in large-size bowl, whisk buttermilk with mayonnaise, dill, vinegar, Dijon mustard, scallions, 1/2 teaspoon kosher salt, red pepper flakes, and pepper.
- Drain potatoes well. Toss hot potatoes with buttermilk mixture until coated. Mixture should look very loose before chilling. Cover with plastic wrap and place in refrigerator for at least 2 hours or overnight to blend flavors and chill. Gently stir after 1 hour.
- Makes 6 cups
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
