Potato Salad With Buttermilk Dressing Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | New potatoes (7) |
1/2 cup | 118ml | Radishes - sliced |
2 | Green onions - chopped | |
1 | Sweet yellow pepper - diced | |
Dressing | ||
1/2 cup | 118ml | Buttermilk |
1/4 cup | 36g / 1.3oz | Fresh dill - chopped |
1 tablespoon | 15ml | Vinegar |
1 tablespoon | 15ml | Vegetable oil |
1/2 teaspoon | 2.5ml | Dijon mustard |
1/4 teaspoon | 1.3ml | Salt |
1/4 teaspoon | 1.3ml | Pepper |
Scrub and halve potatoes lengthwise.
Bring large pot of salted water to boil. Add potatoes; cover and return to boil. Cook for 15 minutes or until fork-tender.
Dressing: In large bowl, whisk together buttermilk, yogurt, dill, vinegar, oil, mustard, salt and pepper.
Drain potatoes; let cool for 5-10 minutes or until no longer steaming. Cut potatoes into bite-size pieces; gently stir into dressing along with radishes, onions and yellow pepper.
Source:
Canadian Living magazine, Aug 95 Presented by Elizabeth Baird, Canadian Living Test Kitchen, in "Veggie Pleasures"
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