Light and Creamy Potato Salad

Posted on June 30, 2014

Light and Creamy Potato Salad


  • 4 lb small red potatoes, scrubbed and cut in quarters
  • 1/4 c dry white wine
  • 4 Tbsp lemon juice
  • 1/2 c low-fat buttermilk
  • 1/4 c light mayonnaise
  • 1 Tbsp Dijon mustard
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 c packed fresh basil leaves, very thinly sliced
  • Chopped fresh chives, for garnish


  1. In 8-quart saucepot, place potatoes and enough cold water to cover by 2 inches. Cover and heat to boiling on high. Add 1 teaspoon salt. Cover and reduce heat to medium-low; simmer 8 to 10 minutes or until tender.
  2. Drain well and transfer to large bowl with potatoes, add wine and 1 tablespoon lemon juice. Toss gently until well mixed. Cool to room temperature.
  3. Prepare dressing: In large measuring cup, with wire whisk, stir buttermilk, mayonnaise, mustard, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and remaining 3 tablespoons lemon juice until well blended. (Dressing can be made up to 3 days ahead. Cover and refrigerate.)
  4. To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

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