Potato and Vegetable Salad with Mustard Ranch

Photo: Johnny Autry; Styling: Cindy Barr

You could use any waxy potato for this recipe, such as red new potatoes or Yukon gold.

Yield: Serves 8 (serving size: 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 0.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 3.7g
  • Carbohydrate: 22.4g
  • Fiber: 2.8g
  • Cholesterol: 2mg
  • Iron: 1.2mg
  • Sodium: 318mg
  • Calcium: 35mg

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

Preparation

  1. 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. 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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