Potato Salad with Basil-Buttermilk Dressing
Description: This potato salad is a refreshing departure from traditional recipes, perfect for utilizing an abundance of fresh basil from the garden during the summer months. With a tangy basil-buttermilk dressing, it offers a lighter alternative to classic potato salads, making it a delightful addition to any gathering or meal.
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/3 cups | Fresh basil leaves |
| 1 cup | Fat-free buttermilk |
| 1/2 tsp | Garlic powder |
| 1/2 tsp | Salt |
| 1 tsp | Cracked black pepper |
| 1 | Small red potatoes |
| Green onion |
Nutritional Information (per serving):
- Calories: 168.8
- Fat: 3.5g
- Saturated Fat: 0.6g
- Cholesterol: 3.5mg
- Sodium: 285.3mg
- Carbohydrates: 31.5g
- Fiber: 4.2g
- Sugar: 2g
- Protein: 3.8g
Instructions:
-
Prepare the Basil-Buttermilk Dressing:
- Combine the fresh basil leaves and fat-free buttermilk in the container of a blender.
- Process until the basil is finely chopped and the mixture is smooth.
- Transfer the mixture into a small bowl.
-
Season the Dressing:
- Add the garlic powder, salt, and freshly cracked black pepper to the basil-buttermilk mixture. Stir well to combine.
-
Cook the Potatoes:
- Place the small red potatoes in a large Dutch oven.
- Cover the potatoes with water and bring to a boil over medium-high heat.
- Once boiling, partially cover the pot, reduce the heat, and simmer for approximately 25 minutes, or until the potatoes are tender when pierced with a fork.
-
Prepare the Potatoes:
- Drain the cooked potatoes and let them cool slightly.
- Cut each potato in half crosswise, then cut each half into 4 wedges.
-
Assemble the Salad:
- Transfer the potato wedges to a large mixing bowl.
- Pour the prepared basil-buttermilk dressing over the potatoes.
- Add chopped green onions to the bowl.
-
Toss and Chill:
- Gently toss the potato wedges and green onions with the dressing until evenly coated.
- Cover the bowl and chill the potato salad in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
This potato salad with basil-buttermilk dressing is best served cold, making it an ideal dish for picnics, potlucks, or alongside grilled meats at summer barbecues. Enjoy the fresh flavors and lighter texture of this unique twist on a classic favorite! 🥗🌿
