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.
- Portion size 6 servings
- 4 lbs new red potatoes halved or quartered
- 1/4 cup vegetable oil
- 1/4 cup cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup diagonally sliced yellow wax beans
- 1 cup frozen green peas
- 1/2 cup coarsly chopped green onion
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup chopped fresh dill
- 1 tablespoon horseradish
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.