Jun 28, 2011

Potato salad with snap peas and yogurt

I’ve made plenty of potato salads with vinaigrettes, but for an occasion like the 4th of July, I like to go back to a more traditional American style. Alas, mayo is not the heart-healthiest of foods, so I substituted Greek yogurt and olive oil. I got the idea of a yogurt dressing from this New York Times recipe, which was good but not all that exciting. I jazzed it up with lemon, coarse-ground mustard, pickle relish and onions. The result was as American as, well, potato salad!

Of course, if I’d wanted to be truly traditional I would have used celery, but some just-picked snap peas came into my possession, so I just had to use them. And it was a good thing, because hey added the perfect amount of crunch and color, as well as a slight sweetness.

Another thing that took this salad to the “fantastic” level was a tart garlic-dill relish from McClure’s. You could use regular old pickle relish, but this relish is fantastic – and not at all sweet like the grocery store variety. I didn’t use a lot of it, but you could really taste the pickle-ness in every bite.

Hope you try this healthy potato salad on the 4th – it’s sure to set off some flavor fireworks in your mouth.

Potato Salad with Snap Peas and Yogurt

2 pounds Yukon Gold or red potatoes, scrubbed and cubed
1 pint sugar snap peas
1/3 cup nonfat Greek yogurt
1 tablespoon light eggless canola mayonnaise (Spectrum makes this)
1/4 cup extra virgin olive oil
1 tablespoon coarse-grain dijon mustard
1 heaping tablespoon pickle relish (see above)
3 tablespoons lemon juice
1/3 cup minced red onion
1 tablespoon chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

In a large bowl, whisk together the yogurt, mayo, olive oil, mustard, relish, lemon juice, onion, parsley, salt and pepper.

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.

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.

Serves 8-10

See more recipes: Gluten-free, Salads, Side dishes

Comments

  • What a pretty salad, Cathy. I also like creamy potato salads, but always worry about the gloppy mayo versions. What a great idea to use Greek yogurt!

  • whatwouldcathyeat

    Thanks, and thanks for tweeting!

  • ummm…. Potato salad looks delish! Love how you have substituted mayo with yogurt!!

  • whatwouldcathyeat

    Thanks. Chinmayle. Hope you make the salad!

  • the salad looks yummy..love this type of dressing. my salads are always with minimal dressing :)

  • Kathleen

    I am a vegan-wanta-be…could I substitue olive oil with applesauce? AND Greek yogart for what? Would plain non fat yogart work?

    Not a cook so… :)
    Thank you!

  • whatwouldcathyeat

    Hi. No, I would not put applesauce in potato salad! I don’t think this is a good recipe for a vegan makeover. For a vegan potato salad, this one is great: http://www.whatwouldcathyeat.com/2010/04/potato-salad-with-caramelized-onions/

  • whatwouldcathyeat

    I don’t see that problem, and I haven’t heard that from anyone else. Sorry!

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