Rating: 4 stars
8 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 4

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

Recipe by Southern Living June 2011

Gallery

Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary

hands-on:
25 mins
total:
2 hrs 30 mins
Yield:
Makes 7 1/2 cups (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

Chef'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.

Nutrition Facts

176 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 1g; protein 4g; carbohydrates 28g; fiber 4g; cholesterol 9mg; iron 1mg; sodium 158mg; calcium 44mg.
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