1 pound small red potatoes, halved
1/2 red onion, sliced
1/4 cup low-fat buttermilk
2 to 3 tablespoons light mayonnaise
1 to 2 tablespoons cider vinegar
1 1/2 teaspoons caraway seeds
1/2 teaspoon ground cumin


1. Place potatoes in large saucepan, add enough cold water to cover by 1 inch, and bring to a boil over high heat. Cook until tender, about 8 to 10 minutes. Drain immediately. Transfer potatoes to medium shallow salad bowl and add red onion slices.
2. While potatoes are cooking, whisk together buttermilk and mayonnaise, cider vinegar, caraway seeds and cumin. Pour over still-warm potatoes and toss gently to combine. Let stand at room temperature 10 to 15 minutes, or refrigerate if the salad will not be served within that time.

Low-fat buttermilk and light mayonnaise give this potato salad a creamy "mouth-feel" but keep the fat content fairly low.  Each serving contains 3 grams of fat, only 1 of them saturated.

Low-Fat Potato Salad
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