New Potato Salad With Buttermilk Dressing
|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|
|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)|
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.