CREAMY POTATO SALAD WITH CHIVES AND PEAS

 

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Ingredients

  • 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

Directions

  • 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.

Notes

The Kitchen Sink - Cooking Light

Categories: Picnic  Potato  Side Dish 

Website Credit: http://thekitchensinkrecipes.com/2008/06/17/second-thoughts-on-potato-salad/#more-1574

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