Potato and Vegetable Salad with Mustard Ranch
Recipe from myrecipes.com
Ingredients
- 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
- 2 teaspoons kosher salt, divided
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 1/4 cup buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon honey
- 1 garlic clove, minced
- 1 cup chopped red bell pepper (about 1 medium)
- 3/4 cup chopped celery
- 1/2 cup finely chopped onion
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh dill
Preparation
- Place potato pieces and 1 teaspoon salt in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 20 minutes or until the potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain.
- Combine remaining 1 teaspoon salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes, bell pepper, and remaining ingredients to yogurt mixture, and toss gently to coat.
Makes: 8 servings (serving size: 1 cup)
Nutritional Information Per Serving- Calories: 107
- Fat: 0.7 g.
- Sat. Fat: 0.3 g.
- Iron: 1.2 g.
- Sodium: 318 mg
- Carbs: 22.4 g.
- Fiber: 2.8 g.
- Protein: 3.7 g.