New Potato Salad with Buttermilk Dressing
This chunky potato salad is a great way to enjoy tiny new potatoes and garden beans. Be sure to keep it chilled en route to the picnic.
Servings: 6
Ingredients:
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4 lb (2 kg ) new red potatoes, halved or quartered
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) cider vinegar
2 tsp (10 mL) granulated sugar
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) salt
1 cup (250 mL) diagonally sliced yellow wax beans
1 cup (250 mL) frozen green peas
1/2 cup (125 mL) coarsely chopped green onions
Buttermilk Dressing:
1/2 cup (125 mL) buttermilk
1/2 cup (125 mL) sour cream
1/4 cup (50 mL) chopped fresh dill
1 tbsp (15 mL) horseradish
Preparation:
In large saucepan of boiling salted water, cook potatoes for 10 to 12 minutes or just until tender. Drain; transfer to large bowl.
Meanwhile, whisk together oil, vinegar, sugar, mustard, pepper and salt ; pour mixture over warm potatoes and toss gently.
In large pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp. Add peas; cook for 1 minute longer. Drain and refresh beans and peas under cold running water; drain again, pat dry and add to potatoes along with green onions.
Buttermilk Dressing: Whisk together buttermilk and sour cream; stir in dill and horseradish. Add to potato salad and toss well to coat. Serve immediately or cover and refrigerate for up to 8 hours.
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