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
- Scrub the potatoes, and boil until tender but firm. (For large potatoes, this will be about 45 minutes.) Drain. Do not peel.
- Combine the remaining ingredients in a bowl.
- 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