New Potato Salad with Buttermilk Dressing

Author: Canadian Living

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

Ingredients

  • 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
Buttermilk Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill
  • 1 tablespoon horseradish

Method

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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New Potato Salad with Buttermilk Dressing

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