Veggie Potato Salad
Prep time:
Cook time:
Total time:
Serves: 7 servings
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! [br][br][cap id=”attachment_9398″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/05/veggie-potato-salad-sl-300×300.jpg” width=”300″ height=”300″ class=” size-medium” title=”veggie-potato-salad-sl”][/url]Photo Credit: Pinterest.com[/cap]
Ingredients
- 2 1/2 lbs baby red potatoes, cut into 1-inch cubes
- 2 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1/2 cup plain yogurt
- 1/4 cup reduced-fat sour cream
- 1/4 cup reduced-fat mayonnaise
- 1 tbsp Dijon mustard
- 2 carrots, grated
- 1/2 cup chopped celery
- 1/2 cup sliced radishes
- 1/2 cup steamed, cut fresh green beans
- 1/4 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.
