Creamy Buttermilk Potato Salad With Fennel and Fresh Herbs
- Cuisine: American
- Course: Salad, Side Dish
- Features: Fast, Kid-Friendly
Summary:
The sweet crunch of fennel brightens this traditional creamy potato salad. Sour cream, buttermilk and lemon zest give the potatoes a fine tang; you can substitute mayonnaise for the sour cream if you prefer a little more richness. If you can’t find the small red creamer potatoes, use large red potatoes and cut them in 1-inch pieces. The potato salad can be covered and refrigerated for up to 1 day; adjust the seasonings before serving.
12 servings
Ingredients:
- 3 pounds small red creamer potatoes, scrubbed clean and halved or quartered
- 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
- 3/4 cup sour cream, preferably not low-fat/nonfat
- 1/2 cup buttermilk
- 1/2 cup chopped chives
- 1/4 cup finely chopped dill
- Finely grated zest of 1 lemon
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 bulb fennel, quartered, cored and very thinly sliced
- 1 bunch (6 to 7) scallions, white and light-green parts, thinly sliced
Directions:
Lightly grease a large rimmed baking sheet and set aside.
Place the potatoes in a medium pot and cover with cold water by an inch. Add a heaping tablespoon of salt and bring to a boil. Reduce heat to medium-low; cover and cook about 15 minutes or until the potatoes are tender and easily pierced with a fork. Drain, then transfer to the prepared baking sheet to cool to room temperature.
Meanwhile, in a medium bowl, whisk together the sour cream, buttermilk, half of the chives, half of the dill, the lemon zest and 1 teaspoon each salt and pepper.
In a large bowl, combine the cooled potatoes, fennel and scallions. Toss with the buttermilk dressing and season generously with salt and pepper to taste. Serve immediately, sprinkled with the remaining chives and dill.
Recipe Source:
From food writer Tony Rosenfeld.
E-mail the Food Section with recipe questions.
