Nordic•comfort
Creamy Herbed Potato Salad with Buttermilk Dressing
An easy and delicious potato salad featuring fresh summer herbs and a creamy buttermilk dressing.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds Yukon Gold potatoes (scrubbed and cut into ¾ inch squares)
- Coarse salt and freshly ground pepper
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- 1
Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add potatoes and cook until tender, about 10 minutes. Drain potatoes thoroughly and transfer to a large bowl. Toss the potatoes with one tablespoon of the apple cider vinegar and transfer to the refrigerator to cool slightly, about 30 minutes.
- 2
Combine mayonnaise, buttermilk, apple cider vinegar, dill, parsley and chives in a medium bowl. Whisk thoroughly and season to taste with salt and pepper.
- 3
Gently fold dressing into the cooled potatoes. Season to taste with salt and pepper. Serve at room temperature or chilled.