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Potato and Vegetable Salad with Mustard Ranch

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 10 mins
Total time 20 mins
Yield Serves 8 (serving size: 1 cup)
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

Nutrition 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

How to Make It

  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.