Whenever I make something with buttermilk, I think that I need to use it more often. I made Lucinda Scala Quinn’s Buttermilk Potato Salad (August Martha Stewart Living). Obviously, if it’s Lucinda it will be a winner. And it was.
I was really intrigued by this recipe. You’re supposed to use baby red potatoes, but I used regular and just cut them up. You mix the cooked potatoes with creme fraiche (so different!), buttermilk, horseradish, dill, chives and salt. OMG it was fabulous. So much lighter tasting than a mayo based potato salad and the herbs give it a nice flavor. The buttermilk adds a hint of tangy-ness which is perfect. I went light on the horseradish (not to mention the jar I have is rather old) but it did add a nice flavor to it. This is a truly amazing recipe and I’ll definitely turn to it again.
When is Lucinda going to break free and write her own cookbook? Everything that woman cooks is gold.