BUTTERMILK POTATO SALAD

Buttermilk Potato Salad image

Provided by Marian Burros

Time 20m

Yield 8 servings

Number Of Ingredients 9

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
1/2 teaspoon salt
Freshly ground black pepper to taste

Steps:

Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
Combine the remaining ingredients in a bowl.
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.

Nutrition Facts : @context http, Calories 158, UnsaturatedFat 0 grams, Carbohydrate 34 grams, Fat 1 gram, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 243 milligrams, Sugar 4 grams, TransFat 0 grams