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Veggie Potato Salad

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!

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
  1. 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.
  2. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (approx. 1 hour).
  3. Whisk together yogurt, sour cream, mayonnaise and Dijon mustard..
  4. Stir in carrots, celery, radishes, green beans, parsley and lemon zest; season with salt and pepper to taste.
  5. Spoon yogurt mixture over potato mixture; toss gently to coat.
  6. Cover and chill for at least an hour and up to 24 hours.

 

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