Lightened Up Potato Salad with Fresh Peas & Dilly Yogurt Dijon
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 pounds potatoes small yellow, red, or white
- 1 tablespoon apple cider vinegar or white wine, rice wine vinegar
- 3/4 cup unsweetened plain greek yogurt
- 1-2 tablespoons Dijon mustard or whole grain mustard
- 2 stalks scallion finely chopped
- 1/2 cup parsley chopped, (or dill, chives, tarragon, or cilantro)
- 2 cup peas sugar snap, snow, or green peas
- 1 packed cup arugula
- salt
- black pepper
Ingredients
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Instructions
- Add potatoes to large pot and cover with 1 1/2 inches of water. Season with salt — use 1 teaspoon for every quart of water. Bring the water to a boil then reduce to a low simmer. Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork.
- Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and add to the ice bath.
- Chop potatoes into bite-size chunks then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
- Combine yogurt and mustard in a bowl.
- Add scallion, peas, arugula, and herbs to the potatoes. Gently stir to combine. (Try not to mash the potatoes). Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
Recipe Notes
If you're making this for dinner, pair with a lean protein like chicken or fish.
Recipe by Ashley Thomas, adapted from Inspired Taste.