HERBED POTATO SALAD

Herbed Potato Salad image

Categories Potato Side Quick & Easy Carrot Radish Summer Chive Cilantro Sugar Snap Pea Boil Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side dish servings

Number Of Ingredients 12

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Ingredients

1 1/2 lb Yukon Gold potatoes
1 1/2 tablespoons cider vinegar
1 3/4 teaspoons salt
3 oz sugar snap peas (1 cup), trimmed
1 medium carrot (3 oz), quartered lengthwise (or halved if thin), then cut crosswise into 1/3-inch pieces
3 (1-inch) radishes (3 oz total), cut into 1/8-inch-thick matchsticks
1 celery rib, cut crosswise into 1/4-inch-thick slices
1/2 cup low-fat buttermilk dressing
1/4 cup low-fat sour cream
1/2 cup loosely packed fresh cilantro sprigs
3 tablespoons chopped fresh chives
1/2 teaspoon black pepper

Steps:

Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.
Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.
Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.

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