Veggie Potato Salad

Veggie Potato Salad - This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables.

Recipe: Veggie Potato Salad

Summary: This “all-in-one” side dish features potato salad with the addition of garden-fresh vegetables such as carrots, celery, radishes, and green beans.


    • 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
    • 1/4 cup finely chopped fresh parsley
    • 1 tablespoon lemon zest
    • 1 garlic clove, minced
    • Sea salt and freshly ground pepper to taste


  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. 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.
  3. Note: We tested with Kraft Reduced-Fat Mayonnaise with Olive Oil.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Recipe and Photo courtesy of:


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