Veggie Potato Salad

By MJH

Ingredients

• 2 1/2 pounds baby red potatoes, cut into 1-inch cubes
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1/2 cup whole buttermilk
• 1/4 cup reduced-fat sour cream
• 1/4 cup reduced-fat mayonnaise with olive oil
• 1 tablespoon Dijon mustard
• 2 carrots, grated
• 1/2 cup chopped celery
• 1/2 cup sliced radishes
• 1/2 cup steamed, cut fresh green beans
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon lemon zest
• 1 garlic clove, minced
• Sea salt and freshly ground pepper to taste

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender.

Drain.

Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently.

Cool completely (about 1 hour).

Whisk together buttermilk and next 3 ingredients.

Stir in carrots and next 6 ingredients; season with salt and pepper to taste.

Spoon buttermilk mixture over potato mixture; toss gently to coat.

Cover and chill 1 to 24 hours before serving.