Potato and Vegetable Salad with Mustard Ranch

Potato and Vegetable Salad with Mustard Ranch Recipe
Photo: Johnny Autry; Styling: Cindy Barr
You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold.


Serves 8 (serving size: 1 cup)
Total time: 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 20 Minutes

Nutritional Information

Calories 107
Fat 0.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 3.7 g
Carbohydrate 22.4 g
Fiber 2.8 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 318 mg
Calcium 35 mg


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


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.

Mark Bittman,

Cooking Light

August 2012
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