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New Potato Salad with Buttermilk Dessing

salads, potatoes

4 pounds new red potatoes; halved or quartered
1/4 cup oil
1/4 cup cider vinegar
2 teaspoons granulated sugar
1 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup yellow wax beans; diagonally sliced
1 cup green peas; frozen
1/2 cup green onions; coarsely chopped
----BUTTERMILK DRESSING----
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup fresh dill; chopped
1 tablespoon horseradish

In large saucepan, cook potatoes for 10 to 12 minutes or just until tender. Drain; transfer to a large bowl. Meanwhile, whisk together oil, vinegar, sugar, mustard, pepper and salt; pour over warm potatoes and toss gently In large pot of boiling water, cook beans for 3 to 5 minutes or until tender-crisp. Add peas; cook for 1 minute longer. Drain and refresh beans and peas under cold running water; drain again, pat dry and add to potatoes along with green onions. Buttermilk Dressing: 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

Contributor: Canadian Living Magazine (August, 1990)

Yield: 6 servings

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