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Potato Salad with Buttermilk Dressing

Fresh buttermilk is highly nutritious and gives a refreshing tartness to this low-fat potato salad. Unlike traditional potato salad with mayonnaise, the only fat here comes from the egg yolks, which may be reduced or even eliminated, if you prefer. Roasting the garlic gives it a sweeter, smoother flavor, and will also give your kitchen a tantalizing aroma . . .

cup buttermilk, 1%

2 tbls non-fat sour cream

1 tbls Dijon mustard

1-2 tbls prepared horseradish

1 tbls honey

1 small bunch garlic, roasted

cup fresh dill, chopped

4 hard boiled eggs

4 large potatoes, steamed but still firm

salt & pepper, to taste

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Slice the garlic bunch to remove the tips of the garlic cloves and place in a tin pan in the oven at 350° F for 20 – 30 minutes, until golden-brown juices bubble on the surface.  Remove from the oven and allow to cool slightly before squeezing the garlic out of the skins.  Mash the garlic using a mortar and pestle or a pastry blender in a plastic bowl. An alternate method would be to combine the dressing ingredients using a hand blender or food processor.

In a small bowl, combine mustard, horseradish, honey, sour cream, buttermilk, salt, pepper, and garlic.  Peel the boiled eggs and slice them in half, removing the yolks to be added to the buttermilk mixture.  Mash the yolks into the dressing until smooth, then stir in the chopped dill.  Chop the boiled or steamed potatoes and toss them into a lidded bowl, removing any loose bits of skin and separating the cubes.

Chop the cooked egg whites and add to the bowl.  Pour the dressing over top and fold gently into the cubed potatoes and eggs.

May be served immediately or chilled. 

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