Veggie Potato Salad

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

1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.
3. Note: We tested with Kraft Reduced-Fat Mayonnaise with Olive Oil.
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baby red potatoes, apple cider vinegar, olive oil, buttermilk, sour cream, mayonnaise, mustard, carrots, celery, radishes, steamed, fresh parsley, lemon zest, garlic, salt

Taken from www.myrecipes.com/recipe/veggie-potato-salad (may not work)