Creamy Buttermilk Herb Potato Salad

This calls for Creme fraiche, a thickened cream with mild tangy nitty flavor, found near gourmet cheeses, you can subsitute sour cream for it. Cooking time includes chilling time.

• Ready In: 57 mins
• Serves: 8
• Yields: 1 salad

Ingredients

• 3  lbs small red potatoes, quartered
• 1⁄2 cup creme fraiche or 1⁄2 cup sour cream
• 1⁄3 cup fat-free buttermilk
• 1⁄4 cup  chopped fresh parsley
• 2  tablespoons  chopped fresh chives
• 1  tablespoon  chopped fresh dill
• 1⁄4 teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1  large garlic clove, minced

Directions

1. Place potatoes in a large pan, and cover with water, and bring to a boil.
2. Reduce heat, and simmer 15 minutes or until just tender, drain.
3. Cool for 30 minutes.
4. Combine creme fraiche, and remaining ingredients in a large bowl, and stir with a whisk.
5. Add warm potatoes, and toss gently to coat.
6. Serve at room temperature, or chilled.