Creamy Potato Salad with Chives and Peas
2/3 cup Greek yogurt
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups cubed Yukon gold potato (about 1 1/2 pounds)
1/2 cup chopped celery
1/2 cup finely chopped chives
1/4 cup frozen green peas, thawed
To prepare the dressing, combine the first 6 ingredients in a small bowl.
To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.
Pairs Well With
The Kitchen Sink - Cooking Light