Ingredients Jump to Instructions ↓

  1. 9 unpeeled small red potatoes (1-1/4 pounds)

  2. 1/3 cup fat-free plain yogurt

  3. 1/3 cup reduced-fat sour cream

  4. 3 tablespoons chopped green onions

  5. 3 teaspoons minced fresh parsley, divided

  6. 3/4 teaspoon dried basil

  7. 1/2 teaspoon each salt and salt-free garlic seasoning blend

  8. Dash paprika

  9. 3/4 cup fresh or frozen peas, thawed

  10. 1/2 cup chopped sweet red pepper

Instructions Jump to Ingredients ↑

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


Send feedback