Veggie Potato Salad

Photo: Jennifer Davick; Styling: Amy Burke

This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables such as carrots, celery, radishes, and green beans.

Yield: Makes 7 1/2 cups (serving size: 3/4 cup)
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 25 Minutes
Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 176
  • Fat: 6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 4g
  • Carbohydrate: 28g
  • Fiber: 4g
  • Cholesterol: 9mg
  • Iron: 1mg
  • Sodium: 158mg
  • Calcium: 44mg

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

Preparation

  1. 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. 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.
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