Veggie Potato Salad

Name: Veggie Potato Salad
Total time: 2 h 30 min
Yield: Makes 7 1/2 cups (serving size: 3/4 cup)
Ingredients: 2 ½ pounds baby red potatoes, cut into 1-inch cubes; 2 tablespoons apple cider vinegar; 1 tablespoon olive oil; ½ cup whole buttermilk; ¼ cup reduced-fat sour cream; ¼ cup reduced-fat mayonnaise with olive oil; 1 tablespoon Dijon mustard; 2 carrots, grated; ½ cup chopped celery; ½ cup sliced radishes; ½ cup steamed, cut fresh green beans; ¼ cup finely chopped fresh parsley; 1 tablespoon lemon zest; 1 garlic clove, minced; Sea salt and freshly ground pepper to taste

8 Ratings
7 Reviews

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)

Nutrition Info

Directions

Step 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).

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Step 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.
Step 3
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

Per Serving:

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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Crystalskyz

12/25/2017

So much work for nothing. Tired to jazz it up with pickles and more mustard. Still bland. How this got 5 stars is a mystery.

miraoli

08/07/2013

This is one super delicious potato salad recipe. I can see myself using it for years to come. http://www.printablecouponsanddeals.com has tons of great coupons for this or any recipe!

pongsmom

05/20/2012

this potato okay but i wouldnt make it again its too tangy and lemony for my liking.

JCGator2

01/24/2012

This an outstanding recipe that I too will add to my repertoire.

AvaJane

11/17/2011

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!

DawnDep

06/18/2011

Love it, I made it for a big summer party and it was a hit. Great twist to the original, lighter and very nice presentation!

mbrinke

05/28/2011

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.

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