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New Potato Salad With Buttermilk Dressing

Canadian.Recipes's picture
Ingredients
  New red potatoes 4 Pound, halved / quartered (2 kilogram)
  Vegetable oil 50 Milliliter (1/4 cup)
  Cider vinegar 50 Milliliter (1/4 cup)
  Granulated sugar 2 Teaspoon
  Dry mustard 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Diagonally sliced yellow wax beans 250 Milliliter (1 cup)
  Frozen green peas 250 Milliliter (1 cup)
  Chopped green onions 125 Milliliter (1/2 cup)
For buttermilk dressing
  Buttermilk 125 Milliliter (1/2 cup)
  Sour cream 125 Milliliter (1/2 cup)
  Chopped fresh dill 50 Milliliter (1/4 cup)
  Horseradish 15 Milliliter (1 tablespoon)
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Vegetable
Interest: 
Party
Servings: 
6

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