Patriotic Potato Salad

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Patriotic Potato Salad

 

2 lb. baby red and Yukon gold potaotes, choose the smallest

1/2 cup low fat buttermilk

1 TB + 1 tsp. Dijon Mustard

1 TB + 1 tsp. stone ground mustard

1/2 tsp. sugar

1 TB extra virgin olive oil

1/2 cup green onions, finely sliced

1/4 cup radishes, finely diced

 

Wash the potatoes and cut them into small dice. Place in a large stock pot

and add

enough water to cover. Cover pot, bring to a boil, and cook 10 minutes or

until tender.

Drain and transfer to a large bowl.

 

Add remaining ingredients and toss gently until well mixed.

 

Cover and chill.

 

Serves: 6.

 

Recipe from: Prevention Magazine.