Veggie Potato Salad

Name: Veggie Potato Salad
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 2
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 1 kilograms baby red potatoes, cut into 1-inch cubes; 118 milliliters whole buttermilk; 2 carrots, grated; 118 milliliters chopped celery; 1 Tbsp Dijon mustard; 118 milliliters steamed, cut fresh green beans; 59 milliliters finely chopped fresh parsley; 1 garlic clove, minced; 1 Tbsp lemon zest; 59 milliliters reduced-fat mayonnaise with olive oil; 59 milliliters reduced-fat sour cream; 1 Tbsp olive oil; 118 milliliters sliced radishes; 2 servings Sea salt and freshly ground pepper to taste

Veggie Potato Salad might be just the side dish you are searching for. This recipe serves 2. One portion of this dish contains around 17g of protein, 19g of fat, and a total of 699 calories. A mixture of apple cider vinegar, celery, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 2 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain.

Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).

Ingredients you will need

Potato

Vinegar

Cooking Oil

Equipment you will use

Bowl

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.

Ingredients you will need

Salt And Pepper