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Tuesday, August 28, 2012

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING

I wanted something quick and healthy as a side for a week night meal, and found this great recipe. It was something I could make with what we had on hand, and paired well with the chicken dish we were having for dinner.

POTATO AND VEGETABLE SALAD WITH MUSTARD RANCH DRESSING


2 pounds of potatoes, unpeeled and cut into bite sized pieces
2 teaspoons salt, divided
1/4 cup plain 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
1 cup chopped celery
1/2 cup finely chopped onion (I left this out)
1/2 cup chopped fresh parsley
1/4 cup chopped fresh chives
2 tablespoons chopped fresh dill

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.
Combine remaining 1 teaspoon salt, yogurt, buttermilk, mustard, lemon juice, black pepper, honey and garlic, in a large bowl, stirring well with a whisk.
Add the potatoes, bell pepper, celery, onion (if using) parsley, chives and dill, to the yogurt mixture, and toss gently to coat.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com/

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