Red Potato Salad with fresh peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds small red potatoes, washed and cut into halves or quarters (about 8 cups- leave the skins on)1 medium videlia or sweet onion, chopped1/4 cup cider vinager1/2 teaspoon salt2 tablespoons Dijon mustard1/4 cup plain yogurtfreshly ground black pepper4 leaves fresh mint, chopped, or 1 tablespoon minced fresh dill 1 lb fresh peas, shelled
1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes or until the potatoes are tender when pierced with a sharp knife. Drain the potatoes and place them in a large bowl with the onions, 2 tablespoons of the vinager, and the salt. Gently stir the potates to combine all the ingredients. Cover the bowl with plastic wrap and let it sit unrefrigeratged for 30 minutes to blend the flavors.
2. In a small bowl, whisk together the remaining vinegar, mayonnaise, mustard, yogurt, and pepper just until smooth. Pour this dressing over the marinated potatoes and stir to blend. Sprinkle the mint or dill over the salade and scatter the peas over all. Store the salad in two covered 1 quart containers and chill until ready to pack in an insulated bag for the picnic.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYCANDOIT.
2. In a small bowl, whisk together the remaining vinegar, mayonnaise, mustard, yogurt, and pepper just until smooth. Pour this dressing over the marinated potatoes and stir to blend. Sprinkle the mint or dill over the salade and scatter the peas over all. Store the salad in two covered 1 quart containers and chill until ready to pack in an insulated bag for the picnic.
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYCANDOIT.
Nutritional Info Amount Per Serving
- Calories: 74.1
- Total Fat: 1.6 g
- Cholesterol: 3.0 mg
- Sodium: 67.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
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