Potato and Vegetable Salad with Mustard Ranch

Name: Potato and Vegetable Salad with Mustard Ranch
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters buttermilk; 177 milliliters chopped celery; 1 Tbsp Dijon mustard; 907 grams multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces; 118 milliliters chopped fresh flat-leaf parsley leaves; 59 milliliters chopped fresh chives; 2 Tbsps chopped fresh dill; 1 garlic clove, minced; 1 teaspoons honey; 2 teaspoons kosher salt, divided; 1 Tbsp fresh lemon juice; 118 milliliters finely chopped onion; 59 milliliters plain 2% reduced-fat Greek yogurt; 237 milliliters chopped red bell pepper (about 1 medium)

You can never have too many side dish recipes, so give Potato and Vegetable Salad with Mustard Ranch a try. This recipe makes 8 servings with 113 calories, 4g of protein, and 1g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of garlic clove, bell pepper, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 20 minutes. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape.

Ingredients you will need

Potato