This creamy, herb-filled potato salad can be made with blue potatoes. It’s fun to play with color in your cooking, and the blue color is a source of flavonoids with cancer-protective benefits. This recipe also includes fresh herbs that are full of both flavor and antioxidants.
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3 pounds small red and/or blue potatoes, quartered
½ cup light sour cream
⅓ cup fat-free buttermilk
¼ cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 large garlic clove, minced
- Place potatoes in a Dutch oven or 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.
- Combine light sour cream and remaining ingredients in a large bowl, and stir with a whisk. Add warm potatoes, toss gently to coat.
- Serve at room temperature or chilled.
Makes 8 cups
1 cup per serving
Total fat: 5.5g
Saturated fat: 3g
Cholesterol: 14 mg
Total fiber: 3g