Creamy Buttermilk-Herb Potato Salad

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 cup crème fraîche sour
• 0.3 cup buttermilk fat-free
• 2 tablespoons chives fresh chopped
• 1 tablespoon optional: dill fresh chopped
• 0.3 cup parsley fresh chopped
• 1 large garlic clove minced
• 1.3 teaspoons kosher salt 
• 3 pounds potatoes red quartered

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.
2. Combine crme frache and remaining ingredients in a large bowl; stir with a whisk.
3. Add warm potatoes; toss gently to coat.
4. Serve at room temperature or chilled.