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Potato 'N' Pea Salad

 Potato 'N' Pea Salad
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
6 ServingsPrep: 10 min. Cook: 15 min. + chilling


  • 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


  • 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 Facts: 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,

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Potato 'N' Pea Salad (continued)

Nutritional Facts: 5 g protein. Diabetic Exchanges: 1-1/2 starch.