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Green Goddess Potato Salad with Sugar Snap Peas

  • 12servings
  • 110minutes
  • 126calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pound(s) small red potatoes , scrubbed and quartered

  2. 1 tablespoon(s) salt , plus more to taste

  3. 2 tablespoon(s) white vinegar

  4. 1/2 cup(s) plain Greek yogurt

  5. 1/4 cup(s) mayonnaise

  6. 3 green onions (green and light-green parts only) , roughly chopped

  7. 1/4 cup(s) packed fresh parsley

  8. 1 tablespoon(s) fresh marjoram

  9. 1 clove(s) garlic , finely chopped

  10. Freshly ground pepper

  11. 4 ounce(s) sugar snap peas , cut into 1/4-inch pieces

  12. 1 small red bell pepper , chopped

Instructions Jump to Ingredients ↑

  1. In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.

  2. Meanwhile, in a food processor, add yogurt, mayonnaise, green onions, parsley, marjoram, and garlic and blend until smooth. Season with salt and pepper.

  3. Add sugar snap peas and bell pepper to potatoes. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.

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