Veggie Potato Salad is true summer indulgence

Since the 4th of July I’ve been eyeballing that potato salad recipe. What says the 4th more than does potato salad? But the fireworks holiday passed without the longed-for dish being incorporated into a meal. It looked like it would turn out to be just about the best potato salad I’d ever tasted. In fact, that’s exactly how Hubby described this dish when I finally got around to making it.

Veggie Potato Salad was another of the items I hatched up in honor of my friend’s visit to observe the 50th anniversary of our knowing each other (yesterday’s blog featured the corn soup I served). I prepared a ladies’ lunch for my friend, Mary Ann, but let her know she’d have to be the guinea pig for a couple of my blog-auditionings. Even before I prepared it, however, I already could tell this incredible combination likely would be a winner.

The recipe, from the June 2011 issue of Southern Living, calls for basic cooked potato cubes with a creamy dressing of buttermilk, sour cream, mayo, Dijon mustard, olive oil, and apple-cider vinegar. But into all that is tossed steamed green beans, fresh parsley, grated carrots, and celery—not traditional potato-salad go-togethers. Southern Living touted all the health benefits of this combination: vitamins A, K, and potassium from the carrots; fiber from the celery and radishes, and vitamin C from the green beans. Leaving the skin on the red potatoes keeps the nutrients from being peeled away. So the riot of color in the final product wasn’t the only advantage of this of this beautiful dish.

Potato salad without the guilt was the ultimate outcome of this indulgence. I feel sure this will be a favorite not just for summer holidays and family reunions but for a passel of other events the year through.

Veggie Potato Salad

2 1/2 pounds baby red potatoes, cut into 1-inch cubes

2 tablespoons apple-cider vinegar

1 tablespoon olive oil

1/2 cup whole buttermilk (or 1 1/2 teaspoons vinegar placed in the bottom of a 1-cup measure; continue filling with skim milk until the mixture reaches the 1/2 cup mark)

1/4 cup fat-free sour cream

1/4 cup reduced-fat mayonnaise with olive oil

1 tablespoon Dijon mustard

2 carrots, grated

1/2 cup chopped celery

1/2 cup sliced radishes

1/2 cup steamed, cut fresh green beans

1/4 cup finely chopped fresh parsley

1 tablespoon lemon zest

1 garlic clove, minced

salt (or salt substitute) and freshly ground pepper to taste

In a large saucepan bring potatoes and salted water to cover to a boil; reduce heat and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil and toss gently. Cool completely about an hour. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients. Season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before you serve. Makes 7 1/2 cups.