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Categories:
potatoes cider vinegar salt sugar snap peas carrot radishes celery low-fat buttermilk dressing low-fat sour cream cilantro sprigs fresh chives black pepper
Viewed: 58 - Published at: a year agoIngredients
- 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
Method
- 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.
