Ingredients

  • 3 pounds new potatoes
  • 1 cup low-fat buttermilk
  • 1 medium red onion, about 6 ounces
  • 1 tablespoon caraway seeds
  • 4 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons grated lemon rind
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      157 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 4 grams protein; 1 milligram cholesterol; 243 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 servings

Preparation

  1. Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
  2. Combine the remaining ingredients in a bowl.
  3. Cool the potatoes slightly, and cut into 1-inch cubes. Stir gently into the buttermilk dressing. The salad can be eaten immediately but will be more flavorful if refrigerated for an hour or overnight.

Dining and Cooking