Ingredients
Units
Scale
- 2 pounds of Fingerling Potatoes
- 2 Tbsp Fresh Dill
- 2 Tbsp Lemon Zest (about 1–2 lemons depending on size)
- 1 cup of chopped Spring Onion (about 1 spring onion)
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 2/3 cup Buttermilk
- 1/3 cup Mayonnaise
- 1/3 cup Creme Fraiche
Instructions
- Put a large stock pot of water on to boil.
- While you wait for the water to heat up, rinse the 2 pounds of fingerling potatoes and cut in half any that are thumb sized or larger. Leave smaller ones whole and make sure potato pieces are all roughly the same size.
- When the water is boiling, add the potatoes and cook for 5-7 minutes until easily pierced with a fork.
- While the potatoes cook, zest the lemon and chop the dill.
- Drain the potatoes and set aside to cool.
- While the potatoes are cooling, chop the spring onion and make the dressing.
- In a large bowl, combine the 2/3 cup of buttermilk, 1/3 mayonnaise, 1/3 cup of creme fraiche, 1 1/2 tsp salt, 1/2 tsp black pepper, lemon zest, and chopped fresh dill. Stir well.
- Add the fingerling potatoes and stir well. Lastly, add the spring onions and stir. Serve.
Notes
You can use scallions instead of spring onions.
Full fat or low fat buttermilk can be used.
This salad is best served fresh instead of letting it sit prior to serving.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 6 minutes
- Category: Side Dishes and Salads
Nutrition
- Serving Size: 1
- Calories: 282
- Sugar: 4
- Sodium: 739
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 22