Fresh vegetable salads in the summer are perfect for grilled fish or chicken. Potatoes, corn and tomatoes pair so nicely!
Equipment
- Bowl
- Mason jar
Ingredients
- 2 lbs Little Reds, roasted and halved
- 1 cup green beans, cooked
- 1 cup corn, cooked
- 1 cup little tomatoes (grape, teardrop etc.), quartered
- 1/4 cup green onions, chopped
- (To taste) kosher salt
- (To taste) cracked black pepper
- 1 cup mayonnaise
- 1 tsp onion powder
- 2 tsp fresh chives, chopped (or finely diced green onion)
- 2 tsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp oregano, dried
- 1/2 tsp thyme, dried
- 1 1/2 cups buttermilk
Instructions
-
Step 1
Place all salad ingredients in a bowl and toss well.
-
Step 2
For the dressing, place all of the ingredients in a mason jar and shake well for five minutes, scraping down the sides and adjusting if necessary, then add desired amount to the salad mixture.