ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Veggie Potato Salad

Photo: Jennifer Davick; Styling: Amy Burke

Hands-on time 25 mins
Total time 2 hrs, 30 mins
Yield Makes 7 1/2 cups (serving size: 3/4 cup)
This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables such as carrots, celery, radishes, and green beans.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.