Light and Creamy Potato Salad

My Garden Life
June 30, 2014


4 pounds small red potatoes, scrubbed and cut in quarters
1/4 cup dry white wine
4 tablespoons lemon juice
1/2 cup low-fat buttermilk
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup packed fresh basil leaves, very thinly sliced
Fresh chives, chopped for garnish


In an 8-quart sauce pot, 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.

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.

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.)

Add the dressing and basil to the bowl with potatoes. Toss gently until evenly coated. Garnish with chives.


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