INGREDIENTS
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2 1/2 pounds baby red potatoes, cut into 1-inch cubes
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2 tablespoons apple cider vinegar
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1 tablespoon olive oil
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1/2 cup whole buttermilk
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1/4 cup reduced-fat sour cream
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1/4 cup reduced-fat mayonnaise with olive oil
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1 tablespoon Dijon mustard
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2 carrots, grated
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1/2 cup chopped celery
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1/2 cup sliced radishes
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1/2 cup steamed, cut fresh green beans
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1/4 cup finely chopped fresh parsley
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1 tablespoon lemon zest
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1 garlic clove, minced
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Sea salt and freshly ground pepper to taste