Veggie Potato Salad (Southern Living)

YIELD: Makes 7 1/2 cups (serving size: 3/4 cup)

HANDS-ON: 25 MINUTES

TOTAL: 2 HOURS, 30 MINUTES

COURSE: Salads, Side Dishes/Vegetables

INGREDIENTS

2 1/2 pounds baby red potatoes, cut into 1-inch cubes

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1/2 cup whole buttermilk

1/4 cup reduced-fat sour cream

1/4 cup reduced-fat mayonnaise with olive oil

1 tablespoon Dijon mustard

2 carrots, grated

1/2 cup chopped celery

1/2 cup sliced radishes

1/2 cup steamed, cut fresh green beans 

(I used sugar snap peas instead)

1/4 cup finely chopped fresh parsley

1 tablespoon lemon zest

1 garlic clove, minced

Sea salt and freshly ground pepper to taste

PREPARATION
1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.


COMMENTS 
Cost $14.50 for entire ingredients.
See original Southern Living posting here.