Potato and Vegetable Salad with Mustard Ranch |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold. 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 |
Directions:
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.
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