New Potato Salad with Buttermilk Dressing
This recipe makes 6 servings
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.
Ingredients
- 4 lb new red potatoes, halved or quartered
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 2 tsp granulated sugar
- 1 tsp dry mustard
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 cup diagonally sliced yellow wax beans
- 1 cup frozen green peas
- 1/2 cup coarsly chopped green onions
- Buttermilk Dressing
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1 tbsp 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.
- Keywords : Sides; Salad; Boil; Summer; Potatoes; Peas; Buttermilk; Beans; Vegetarian; Sour Cream;
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