Potato 'N' Pea Salad Recipe

Potato 'N' Pea Salad Recipe photo by Taste of Home

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A nicely seasoned dressing made with sour cream and yogurt coats tender potatoes, green peas and sweet red pepper in this chilled salad. It's sure to be popular at a potluck or picnic. —Test Kitchen

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Diabetic Friendly

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Potato 'N' Pea Salad Recipe

Prep: 10 min. Cook: 15 min. + chilling

Yield: 6 Servings

10 15 25

Ingredients

9 unpeeled small red potatoes (1-1/4 pounds)
1/3 cup fat-free plain yogurt
1/3 cup reduced-fat sour cream
3 tablespoons chopped green onions
3 teaspoons minced fresh parsley, divided
3/4 teaspoon dried basil
1/2 teaspoon each salt and salt-free garlic seasoning blend
Dash paprika
3/4 cup fresh or frozen peas, thawed
1/2 cup chopped sweet red pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and cool; slice potatoes.
In a large bowl, combine the yogurt, sour cream, onions, 1 teaspoon parsley, basil, salt, seasoning blend and paprika. Add the potatoes, peas and red pepper; toss to coat. Sprinkle with remaining parsley. Cover and refrigerate for at least 1 hour. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 115 calories, 1 g fat (1 g saturated fat), 5 mg cholesterol, 246 mg sodium, 22 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch.

Originally published as Potato 'N' Pea Salad in Light & Tasty October/November 2003, p29