VEGETABLE POTATO SALAD

I saw this potato salad a few years ago in a Southern Living Magazine and it was listed as a healthy indulgence.  Since I am a diabetic who loves indulging in potato salad I thought this would be a good recipe for me.  I hope you enjoy it too.  This recipe is easy and quick to put together.  However, it needs to chill at least an hour before serving.

2 1/2 lb baby red potatoes, cut into 1-inch cubes
2 tbsp apple cider vinegar
1 tbsp olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise (I use olive oil mayo)
1 tbsp 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 tbsp lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

In a large saucepan, bring the potatoes to boil in salted water(enough to cover); reduce heat and simmer 7 to 10 minutes until tender.  Drain potatoes, place in a large bowl and sprinkle with the vinegar and olive oil; toss gently.  Allow to cool completely.

Whisk the buttermilk, sour cream, mayonnaise, and Dijon mustard together.  Stir in the carrots, celery, radishes, green beans, parsley, lemon zest, and garlic.  Season the mixture with the salt and pepper to taste.

Spoon the buttermilk mixture over the the cooled potato mixture and toss gently to coat.

Cover the salad and refrigerate at least 1 hour but up to 24 hours. (A great make-ahead dish!)
Note: Do not peel the potatoes.  Red potatoes contain nutrients that promote heart health and lower one's cancer risk when left in the skins.