Potato and Vegetable Salad with Mustard Ranch

By courtneyepowell

Ingredients

• 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
• 2 teaspoons kosher salt, divided
• 1/4 cup plain 2% reduced-fat Greek yogurt
• 1/4 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon honey
• 1 garlic clove, minced
• 1 cup chopped red bell pepper (about 1 medium)
• 3/4 cup chopped celery
• 1/2 cup finely chopped onion
• 1/2 cup chopped fresh flat-leaf parsley leaves
• 1/4 cup chopped fresh chives
• 2 tablespoons chopped fresh dill

Details

Servings 8

Preparation

Step 1

1. Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
2. Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.