Buttermilk Potato Salad
3 lbs new potatoes
1 cup low-fat buttermilk
1 medium red onion, about 6 ounces
1 tbs caraway seeds
4 tsp Dijon mustard
2 tbs lemon juice
2 tbs grated lemon rind
1/2 tsp salt
Freshly ground black pepper to taste
Scrub the potatoes, and boil until tender but firm. (for large potatoes
this will be about 45 minutes) Drain. Do not peel.
Combine the remaining ingredients in a bowl.
Cool the potatoes slightly, and cut into 1 inch cubes. Stir gently
into the buttermilk dressing. The salad can be eaten immediately but
will be more favorable if refrigerated for an hour or overnight.
Makes 8 servings.