Cover potatoes with water by 1 1/2 inches in a 2-quart pot, and bring to a boil. Reduce heat and simmer until potatoes can be pierced easily with the tip of a knife, about 20 min. Drain and let cool completely. Cut potatoes into halves or quarters if large.
Stir potatoes, sour cream, buttermilk, horseradish, salt and pepper together in a bowl. Gently stir in herbs just before serving.
Originally Submitted
10/26/2009
0 Out of 5 from
0 reviews
You can add this Buttermilk Potato Salad recipe to your own private DesktopCookbook.
