Summertime roast vegetable potato salad with a buttermilk dill dressing

By Christine Tizzard
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This salad goes beyond potatoes and lightens up the traditional mayo-based dressing with the tangy flavors of buttermilk and dill. Potato salads are a great way to use up leftover cooked, roasted and grilled vegetables. Up the ante and make it fully loaded with leftover cooked bacon or other proteins. Just because it says potato salad doesn’t mean you can’t customize it with food items that need to be used up. 

SERVES
6

Ingredients

  • About 3 cups roasted potatoes (regular and/or sweet potatoes), cubes
  • About 2 cups roasted mixed vegetables, chopped or cubed
  • 1 celery stalk, finely chopped
  • 1 bell pepper, chopped
  • 1-1/5 radishes, chopped or slices
  • 2-3 green onions, chopped
  • 2 pickles, finely chopped or 2 tablespoons relish
  • Optional add ins: cooked protein, cooked bacon, crispy cooked chorizo, chopped hard boiled eggs, ect.

Buttermilk dill dressing:

  • 1/2 cup buttermilk
  • 1/4 cup low-fat yogurt
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon oil
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Optional add ins: 2 teaspoons smoked paprika, pickle juice or olive brine to taste

Directions

  1. In a large bowl combine all salad ingredients.
  2. In a small bowl, whisk together all dressing ingredients. Taste and adjust seasoning if necessary.
  3. Add dressing to salad and fold to coat. Cover and chill in fridge until serving. 

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