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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables such as carrots, celery, radishes, and green beans. 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 |
Directions:
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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