Low-Fat Potato Salad with Buttermilk Dressing

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.

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.