Herbed Potato Salad

• 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

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

potatoes, cider vinegar, salt, sugar snap peas, carrot, radishes, celery, lowfat buttermilk dressing, lowfat sour cream, cilantro sprigs, fresh chives, black pepper

Taken from www.epicurious.com/recipes/food/views/herbed-potato-salad-109543 (may not work)