Potato and Vegetable Salad with Mustard Ranch

After years of making my favorite classic Potato Salad, I have found a new version that I just love! When I saw it in the August 2012 issue of Cooking Light, I couldn’t resist trying Mark Bittman’s recipe for Potato and Vegetable Salad with Mustard Ranch.

Potato and Vegetable Salad with Mustard Ranch is colorful and much more visually appealing than most potato salads. It’s simple to make, and loaded with vegetables and herbs for great flavor.

This is a healthy potato salad that you can feel good about eating! It contains no mayonnaise! Bittman uses 2% reduced-fat Greek yogurt. I used Fage classic yogurt (full fat). The recipe only calls for ¼ cup of yogurt and the recipe serves 8, so the difference is pretty negligible.

I highly recommend Potato and Vegetable Salad with Mustard Ranch; I know I’ll be making it again!

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(Adapted from Mark Bittman’s recipe in the August 2012 issue of Cooking Light)

Mark says you could use any kind of waxy potatoes for the salad, perhaps Yukon gold or red potatoes.

 

(print the recipe)

 

Serves 8 (Just halve the ingredients to make a salad that serves 4.)

 

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

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1. 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 draining while you finish the rest of the salad.

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 Potatoes in the pot

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2. Whisk the remaining 1 teaspoon of salt, yogurt, buttermilk, mustard, lemon juice, pepper, honey, and garlic together in a large bowl.

3. Stir the red pepper, celery, onion, parsley, chives and dill into the dressing. Then gently stir in the potatoes.

 

Nutritional info from Cooking Light (using 2% Greek yogurt):

Serves 8 (serving size: 1 cup)

Calories 107, Fat .7g, Protein 3.7g, Carb 22.4g, Fiber 2.8g, Chol 2mg, Iron 12mg Sodium 318mg, Calc 38mg