Creamy Buttermilk-Herb Potato Salad

Creamy-Buttermilk-Herb-Potato-Salad.jpgCalorie-laden picnic food in WINTER? Come on, hasn’t everyone’s Muffin Top made a grand appearance since the holiday season? I, for one, am already back on the LoseIt app to track my calorie intake. But I made this dish because it’s light, and oooh, really tasty still warm from prep– Cooking Light magazine’s recipe for Creamy Buttermilk-Herb Potato Salad.

January in LA, you’d think we still find anything we want at the store, but the fresh herbs called for in the original recipe weren’t around the day I looked. Some dried, OK by me.

And being FRUGAL {a.k.a. cheap}, given the choice between purchasing crème fraiche ($4.99) and sour cream {$1.99}, no contest.  Would the substitutions make a diff? Well, they simply make a different salad. THIS is one tasty warm potato dish, and just as yum cold the next day.

Potato salad IS a frugal dish, BTW. No meat, that’s how to keep it cheap.

If your new years’ resolutions include “losing weight” (let alone save money) you are All-American. Seriously, we ALL want that. So, get a subscription to Cooking Light magazine AND start tracking your eats on LoseIt. And get a bike, or find a one-hour walking path, or a yoga class.  And don’t beat yourself up if you have a half an éclair, like I did today. Between these, you will do OK.

The recipe, below, is how I prepared the dish.  I hope Cooking Light doesn’t kick me out of their Blogger Connection Community for messing with their recipes; I really like the company I keep.

Creamy Buttermilk-Herb Potato Salad adapted from Cooking Light Magazine

  • 3 lbs. small red potatoes, quartered
  • 1/2 cup sour cream
  • 1/3 cup nonfat buttermilk
  • 2 tablespoons chopped scallions
  • 1 1/2 tsp. dried dill
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 large clove garlic, minced

Place potatoes in a Dutch oven, cover with water.  Bring to a boil, reduce heat and simmer 15 minutes or just until tender.  Drain and let cool 30 minutes.

In a large bowl, combine remaining ingredients and stir with a whisk.

Add warm potatoes to the dressing, toss gently with a spatula to coat.  Serve at room temperature or chilled.

Makes 8 servings (about 1 cup per serving)

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