Potato and Vegetable Salad with Mustard Ranch Gluten Free

2 lbs multi-colored fingerling potatoes, unpeeled and cut into bite-sized pieces
2 tsp sea salt, divided
1/4 cup plain Greek yogurt
1/4 cup buttermilk
1 Tbsp DLM Classic Dijon Mustard
1 Tbsp fresh lemon juice
3/4 tsp ground black pepper
1/2 tsp DLM 100% Pure Honey
1 garlic clove, minced
1 cup red bell pepper, chopped
3/4 cup celery, chopped
1/2 cup onion, finely chopped
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh chives
2 Tbsp fresh dill, chopped

Place potato pieces and 1 tsp salt in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender but still hold their shape. Drain and rinse with cold water. Drain again.

Combine remaining 1 tsp salt, yogurt, and next 6 ingredients (through garlic) in a large bowl, stirring well with a whisk. Add the potatoes and remaining ingredients to yogurt mixture, and toss gently to coat.

Makes 8 servings
Prep Time: 10 Minutes
Cook Time: 10 Minutes

Allergy Warning: Contains Milk

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