Potato 'N' Pea Salad Recipe
Potato 'N' Pea Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 15 min. + chilling

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

Nutritional Facts

1-1/2 cups: 115 calories, 1g fat (1g saturated fat), 5mg cholesterol, 246mg sodium, 22g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Potato 'N' Pea Salad in Light & Tasty October/November 2003, p29

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