Creamy Buttermilk-Herb Potato Salad

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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.


  • 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

Calories: 176
Total fat: 5.5g
Saturated fat: 3g
Cholesterol: 14 mg
Sodium: 326mg
Total fiber: 3g
Protein: 4g
Carbohydrates: 28g

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