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Veggie Potato Salad

  • 7servings
  • 176calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds baby red potatoes, cut into 1-inch cubes

  2. 2 tablespoons apple cider vinegar

  3. 1 tablespoon olive oil

  4. 1/2 cup whole buttermilk

  5. 1/4 cup reduced-fat sour cream

  6. 1/4 cup reduced-fat mayonnaise with olive oil

  7. 1 tablespoon Dijon mustard

  8. 2 carrots, grated

  9. 1/2 cup chopped celery

  10. 1/2 cup sliced radishes

  11. 1/2 cup steamed, cut fresh green beans

  12. 1/4 cup finely chopped fresh parsley

  13. 1 tablespoon lemon zest

  14. 1 garlic clove, minced

  15. Sea salt and freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  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).

  2. 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.

  3. Note: We tested with Kraft Reduced-Fat Mayonnaise with Olive Oil.

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