Creamy Buttermilk Herb Potato Salad

Summer time usually means BBQ time at my house.  If it were up to me I'd grill every night, I just love cooking outdoors.  I just recently subscribed to Cooking Light magazine and I must say they have some amazing recipes.  That's where I found this wonderful side dish to go along with my BBQ.  I love a good potato salad and this one was just amazing!  The recipe listed below makes 8 servings but, I just made half since I didn't have that many people coming over :) I highly recommend you try to find the creme fraiche (which is a thickened cream product with a mildly tangy nutty flavor) really good stuff!

Creamy Buttermilk Herb Potato Salad


3 lbs small red potatoes, quartered
1/2 cup creme fraiche or sour cream
1/3 cup fat free buttermilk
1/4 cup chopped fresh parsley (I used Italian parsley)
2 tbsp chopped fresh chives
1 tbsp chopped fresh dill
1 1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 large garlic clove, minced

1. Place potatoes in a large pot, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain.  Cool for 30 minutes.
2. Combine creme fraiche and remaining ingredients in a large bowl; stir with a whisk.  Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.