Potato Salad With Snap Peas And Yogurt Recipe

Name: Potato Salad With Snap Peas And Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Nonfat Greek Yogurt; 1 Tablespoon Light Mayonnaise; 1/4 cups Extra Virgin Olive Oil; 1 Tablespoon Coarse-ground Dijon Mustard; 1 Tablespoon Pickle Relish, Preferably Non-sweet Variety; 3 Tablespoons Lemon Juice; 1/3 cups Minced Red Onion; 1 Tablespoon Chopped Flat Leaf Parsley; 1/4 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 pint Sugar Snap Peas; 2 pounds Red Or Yukon Gold Potatoes, Scrubbed And Cubed

Servings: persons

1/3 cups Nonfat Greek Yogurt
1 Tablespoon Light Mayonnaise
1/4 cups Extra Virgin Olive Oil
1 Tablespoon Coarse-ground Dijon Mustard
1 Tablespoon Pickle Relish, Preferably Non-sweet Variety
3 Tablespoons Lemon Juice
1/3 cups Minced Red Onion
1 Tablespoon Chopped Flat Leaf Parsley
1/4 teaspoons Salt
1/4 teaspoons Black Pepper
1 pint Sugar Snap Peas
2 pounds Red Or Yukon Gold Potatoes, Scrubbed And Cubed

1
In a large bowl, whisk together the yogurt, mayo, olive oil, mustard, relish, lemon juice, onion, parsley, salt and pepper.
2
Bring a pot of water to a boil. Pull the string down the length of the snap peas. Add them to the boiling water and blanch for about 1 1/2 minutes. Remove using a slotted spoon, and immediately plunge into a bowl of ice water. Let sit until they are completely cold, then drain well. Chop into 1/2-inch pieces and set aside.
3
Add the potatoes to the boiling water and cook until just tender, about 12-14 minutes. Drain. Add the potatoes and snap peas to the dressing and gently stir. Adjust salt to taste. Serve at room temperature or refrigerate for later use.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cups Nonfat Greek Yogurt, 1 Tablespoon Light Mayonnaise, 1/4 cups Extra Virgin Olive Oil, 1 Tablespoon Coarse-ground Dijon Mustard, and more.

Yes, Potato Salad With Snap Peas And Yogurt falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad With Snap Peas And Yogurt

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