Potato Salad with Honey-Buttermilk Dressing

• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 6 medium red potatoes (about 1 pound), scrubbed
2. Salt
3. 1/2 pound green beans, cut into 1 1/2-inch lengths
4. 1/2 cup low-fat buttermilk
5. 1 tablespoon mild honey, such as clover or acacia
6. 1 tablespoon chopped flat-leaf parsley
7. 1 tablespoon chopped chives
8. 1 tablespoon minced shallots
9. 1 tablespoon cider vinegar
10. 1 teaspoon Dijon mustard
11. 1 teaspoon chopped tarragon
12. 1 scallion, white part only, thinly sliced
13. 1/2 teaspoon finely grated lemon zest
14. Freshly ground pepper
15. 8 medium radishes, thinly sliced

1. In a medium saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat to moderately low and simmer until the potatoes are tender, about 20 minutes. Drain the potatoes and let cool slightly, then cut into 1/2-inch dice.
2. Meanwhile, in another medium saucepan of boiling salted water, cook the green beans until crisp-tender, about 6 minutes. Drain the beans in a colander and refresh under cold water. Drain well and pat dry.
3. In a large bowl, mix the buttermilk with the honey, parsley, chives, shallots, vinegar, mustard, tarragon, scallion and lemon zest. Season with salt and pepper. Add the radishes and beans; toss to coat. Add the potatoes, season with salt and pepper and toss the salad gently. Transfer the salad to plates and serve at room temperature.