Potato Salad with Honey-Buttermilk Dressing

Name: Potato Salad with Honey-Buttermilk Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp chopped chives; 1 Tbsp cider vinegar; 1 teaspoon Dijon mustard; 1 Tbsp chopped flat-leaf parsley; 227 grams green beans, cut into 1 1/2-inch lengths; 1 Tbsp mild honey, such as clover or acacia; 1 teaspoons finely grated lemon zest; 118 milliliters low-fat buttermilk; 4 servings Freshly ground pepper; 8 mediums radishes, thinly sliced; 454 grams medium red potatoes (about , scrubbed; 4 servings Salt; 1 scallion, white part only, thinly sliced; 1 Tbsp minced shallots; 1 teaspoon chopped tarragon

Potato Salad with Honey-Buttermilk Dressing is a gluten free and vegetarian side dish. This recipe serves 4. One portion of this dish contains approximately 5g of protein, 1g of fat, and a total of 133 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes. If you have beans, flat-leaf parsley, tarragon, and a few other ingredients on hand, you can make it.

Instructions

In a medium saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat to moderately low and simmer until the potatoes are tender, about 20 minutes.

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Potato

Water

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Sauce Pan

Drain the potatoes and let cool slightly, then cut into 1/2-inch dice.

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Potato

Meanwhile, in another medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 6 minutes.

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Green Beans

Water

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Sauce Pan

Drain the beans in a colander and refresh under cold water.

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Beans

Water

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Colander

Drain well and pat dry.

In a large bowl, mix the buttermilk with the honey, parsley, chives, shallots, vinegar, mustard, tarragon, scallion and lemon zest. Season with salt and pepper.

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Salt And Pepper