Potato and Vegetable Salad with Mustard Ranch recipe



Ingredients

  • 2 pounds multicolored fingerling potatoes, unpeeled and cut into bite-sized pieces
  • 2 teaspoons kosher salt, divided
  • ¼ cup plain Greek yogurt (2% or whole)
  • ¼ cup buttermilk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ¾ teaspoon freshly ground black pepper
  • ½ teaspoon honey
  • 1 clove of garlic, minced
  • 1 cup chopped red bell pepper (about 1 medium)
  • ¾ cup chopped celery
  • ½ cup finely chopped onion
  • ½ cup chopped fresh flat-leaf (Italian) parsley leaves
  • ¼ cup chopped fresh chives
  • 2 tablespoons chopped fresh dill

Directions

  • Put the potatoes in a pan, cover with water and stir in 1 teaspoon of kosher salt. Bring to a boil, and then simmer at a lower heat for about 20 minutes or until done. Drain, rinse, and then leave them 
  • Whisk the remaining 1 teaspoon of salt, yogurt, buttermilk, mustard, lemon juice, pepper, honey, and garlic together in a large bowl.
  • Stir the red pepper, celery, onion, parsley, chives and dill into the dressing. Then gently stir in the potatoes.draining while you finish the rest of the salad.