Long wooden bowl with Creamy Lemon Potato and Snap Pea Potato Salad
  • Easy
  • 60 Minutes
  • Serves 4-6

Nutrition Per Serving

  • Calories: 185 Cal
  • Fat: 31%
  • Carbohydrates: 54%
  • Protein: 14%

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Ingredients

  • 1 1/2 Pounds Red or Purple Potatoes; steamed or boiled until soft and cooled
  • 3 Green Onions, thinly sliced; divided
  • 1/2 Cup Parsley Leaves, finely chopped
  • 1/2 Cup Plain Greek Style Yogurt or Mayonnaise
  • 2 Tbsp. Grainy Mustard
  • 1-2 tsp. of Lemon Zest
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2-1 tsp. Sea Salt, or more to tast
  • 1 tsp. Freshly Ground Pepper
  • 1 Cup Snap Peas, cut in thirds on the bias

Directions

  1. To Boil Potatoes:
    Place potatoes in larget pot and cover with 1 inch of cold water. Add 1 Tbsp. Sea Salt to Water. Bring to boil and cook for about 15-20 minutes, or until can be pierced easily with a knife. Drain in a colander and cool.
  2. To Steam Potatoes:
    Place potatoes in steamer. Cover and cook for about 15-20 minutes, or until can be pierced easily with knife. Remove from heat.
  3. In a large bowl, whisk together yogurt or mayonnaise, mustard, 1/2 of the green onions, parsley, and the lemon zest.
  4. Add the potatoes and stir until coated. (Note: Make sure that the potatoes are cooled at least down to room temperature or the dressing will breakdown and change in texture).
  5. Transfer to a serving bowl and sprinkle with the snap peas and remaining green onions.