Veggie Potato Salad |
Makes 7 1/2 cups (serving size 3/4 cup). Recipe Simply Recipes*
Ingredients 2 1/2 pounds baby red potatoes, cut into quarters 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 Sea salt and freshly ground pepper to taste Nutritional info per serving Calories: 176 Total Fat: 6g Cholesterol: 9mg Sodium: 158mg Total Carbs: 28g Dietary Fiber: 4g Protein: 4g |
Directions
- 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 from 1 up to 24 hours before serving.