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
How to Make It
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).
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.
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Unique, fresh and delicious. The lemon zest and buttermilk add a delightful zip to the flavor, and the veggies add a great crunch to the otherwise creamy texture. Presentation is beautiful because of all the colors. I'll use this again and again. Potato salad without the guilt!
Made this last night and took it over to share with our neighbors for dinner. All four of us loved it and had seconds. Never had potato salad with green beans and radishes. I used no fat buttermilk because I didn't notice the whole buttermilk in the recipe until I got ready to make it. The lemon zest gives it the light fresh taste I believe. So glad we have some left over and will make this a go to recipe from now on.