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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min Ingredients:
1 1/2 lb yukon gold potatoes |
1 1/2 tablespoons cider vinegar |
1 3/4 teaspoons salt |
3 oz sugar snap peas (1 cup), trimmed |
1 medium carrot (3 oz), quartered lengthwise (or halved if thin), then cut crosswise into 1/3-inch pieces |
3 (1-inch) radishes (3 oz total), cut into 1/8-inch-thick matchsticks |
1 celery rib, cut crosswise into 1/4-inch-thick slices |
1/2 cup low-fat buttermilk dressing |
1/4 cup low-fat sour cream |
1/2 cup loosely packed fresh cilantro sprigs |
3 tablespoons chopped fresh chives |
1/2 teaspoon black pepper |
Directions:
1. Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.
2. Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.
3. Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.
4. Each serving contains about 187 calories and 5 grams fat. Nutritional analysis provided by Gourmet
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