This is a true all-in-one side dish. Potatoes are the base of this salad and when you throw in garden-fresh vegetables such as carrots, celery, radishes, and green beans it's a real Jersey Fresh frenzy!
Photo Credit: Pinterest.com
Ingredients
2½ lbs baby red potatoes, cut into 1-inch cubes
2 tbsp apple cider vinegar
1 tbsp olive oil
½ cup plain yogurt
¼ cup reduced-fat sour cream
¼ cup reduced-fat mayonnaise
1 tbsp 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 tbsp lemon zest
1 garlic clove, minced
Salt and pepper
Instructions
Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer until tender (approx. 7-10 minutes). Drain.
Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (approx. 1 hour).
Whisk together yogurt, sour cream, mayonnaise and Dijon mustard..
Stir in carrots, celery, radishes, green beans, parsley and lemon zest; season with salt and pepper to taste.
Spoon yogurt mixture over potato mixture; toss gently to coat.
Cover and chill for at least an hour and up to 24 hours.
Recipe by Von Thun Farms at https://vonthunfarms.com/veggie-potato-salad/