If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe.
Active time: 40 min Start to finish: 40 min
Recipe information
Yield
Makes 4 side dish servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
