Veggie Potato Salad


  • 2 lb of gold potatoes
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • ½ cup buttermilk
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 2 carrots, grated
  • ½ cup chopped celery
  • ½ -1 cup diced spring onions with tops, leeks, broccoli/cauliflower small florets, diced zucchini/summer squash or any other veggie you have that you want to use
  • ¼- ½ cup chopped fresh parsley, chives or other fresh herbs you have growing in your garden. (Andrea used thyme, oregano, chives and sage chopped fine in her Blendtec.)
  • 1 Tbsp lemon zest
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste


  1. Wash and scrub your potatoes, cutting out any bad blemishes. Cut into 1 inch cubes. Cover with water and simmer 7-10 minutes or until tender. Don’t overcook or under cook. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely about 1 hour.
  2. Whisk together buttermilk, sour cream and mayonnaise. Stir in carrots and rest of veggies, herbs, lemon zest and garlic. Taste this mixture and add salt and pepper to taste. Spoon buttermilk mixture over potato mixture, toss gently to coast. Cover and chill 1 to 24 hours before serving.
Source: Revised by Andrea Chavez

Featured recipes

Farm Address

2900 Lopez Drive
Arroyo Grande, CA 93420