Light and Creamy Potato Salad

Light and Creamy Potato Salad

**Susan's Note: This was a nice alternative to regular potato salad. I have to say, I don't like having to buy ingredients I wouldn't normally use, like buttermilk, but other than that it was great.

Good Housekeeping June 2010
A healthy variation on the cookout classic, this potato salad utilizes low-fat buttermilk and light mayonnaise.

Yields: 12 side-dish servings

Total Time: 1 hr

4 pound(s) small red potatoes, scrubbed and cut in quarters
Salt and pepper
1/4 cup(s) dry white wine
1/2 cup(s) low-fat buttermilk
1/4 cup(s) light mayonnaise
1 tablespoon(s) Dijon mustard
1 cup(s) packed fresh basil leaves, very thinly sliced
Chopped fresh chives, for garnish

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Directions

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. Drain well and transfer to large bowl.
2.To 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.) To bowl with potatoes, add dressing and basil. Toss gently until evenly coated. Garnish with chives.

Nutritional Information
(per serving)

Calories 160
Total Fat 2g
Saturated Fat 0
Cholesterol 2mg
Sodium 135mg
Total Carbohydrate 32g
Dietary Fiber 3g
Sugars --
Protein 4g
Calcium --