Creamy Low Fat Potato Salad Recipe
This Creamy Low Fat Potato Salad is ideal for a weight watcher like me ! I love this irresistibly seasoned vegetable with pasta ! Try this Creamy Low Fat Potato Salad and let me know if you like it !
Ingredients
| 2 pounds small red potatoes, cut into 3/4 inch pieces | ||
| Garlic | 2 Clove (5gm), peeled | |
| Bay leaf | 1 Small | |
| Buttermilk | 1 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| 2 tablespoons tarragon vinegar | ||
| 1 teaspoon Dijon mustard with seeds | ||
| Salt | 1 Teaspoon | |
| 1/4 teaspoon coarsely ground black pepper | ||
| Green onions | 4 Small, chopped | |
| 1 large celery stalk with leaves, chopped | ||
| 1/4 cup chopped fresh parsley leaves | ||
Directions
In 4 quart saucepan, heat potatoes, garlic, bay leaf, and enough water to cover to boiling over high heat.
Reduce heat to low; cover and simmer 10 to 12 minutes, until potatoes are fork tender.
Meanwhile, in large bowl, with fork, blend buttermilk, olive oil, vinegar, mustard, salt, and pepper.
Stir in green onions, celery, and parsley.
Drain potatoes; discard garlic and bay leaf.
Add warm potatoes to buttermilk mixture and gently stir with rubber spatula until well coated.
Cover and refrigerate if not serving right away.
Reduce heat to low; cover and simmer 10 to 12 minutes, until potatoes are fork tender.
Meanwhile, in large bowl, with fork, blend buttermilk, olive oil, vinegar, mustard, salt, and pepper.
Stir in green onions, celery, and parsley.
Drain potatoes; discard garlic and bay leaf.
Add warm potatoes to buttermilk mixture and gently stir with rubber spatula until well coated.
Cover and refrigerate if not serving right away.
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