New Potato Salad With Buttermilk Dressing Recipe
Summary
Difficulty LevelVery EasyServings6
Ingredients
| 4 1b new red potatoes, halved or quartered 2kg | ||
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Granulated Sugar | 2 Teaspoon | |
| Dry mustard | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 cup diagonally sliced yellow wax beans 250 mL | ||
| Frozen green peas | 1 Cup (16 tbs) | |
| Green onions | 1/2 Cup (16 tbs), coarsely chopped | |
| Buttermilk | 1/2 Cup (16 tbs) (Buttermilk Dressing:) | |
| Sour cream | 1/2 Cup (16 tbs) (Buttermilk Dressing:) | |
| Dill | 1/4 Cup (16 tbs), chopped (Buttermilk Dressing:) | |
| Horseradish | 1 Tablespoon (Buttermilk Dressing:) | |
Directions
In large saucepan of boiling salted water, cook potatoes for 10 to 12 minutes or just until tender.
Drain; transfer to large bowl.
Meanwhile, whisk together oil, vinegar, sugar, mustard, pepper and salt; pour over warm potatoes and toss gently.
In large pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp.
Add peas; cook for 1 minute.
Drain and refresh beans and peas under cold water; drain again and pat dry.
Add to potatoes along with green onions.
Buttermilk Dressing: In bowl, whisk together buttermilk and sour cream; stir in dill and horseradish.
Add to potato salad and toss well to coat.
Serve immediately or cover and refrigerate for up to 8 hours.
Drain; transfer to large bowl.
Meanwhile, whisk together oil, vinegar, sugar, mustard, pepper and salt; pour over warm potatoes and toss gently.
In large pot of boiling salted water, cook beans for 3 to 5 minutes or until tender-crisp.
Add peas; cook for 1 minute.
Drain and refresh beans and peas under cold water; drain again and pat dry.
Add to potatoes along with green onions.
Buttermilk Dressing: In bowl, whisk together buttermilk and sour cream; stir in dill and horseradish.
Add to potato salad and toss well to coat.
Serve immediately or cover and refrigerate for up to 8 hours.
Chef
