Veggie Potato Salad

This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables such as carrots, celery, radishes, and green beans.
Makes 7 1/2 cups (serving size: 3/4 cup)

Ingredients

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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

Preparation

Hands-on: 25 Minutes
Total: 2 Hours, 30 Minutes

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.

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

Created date

May 2011

Nutritional Information

Calories 176
Fat 6 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 4 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 9 mg
Iron 1 mg
Sodium 158 mg
Calcium 44 mg