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Potato and Pea Salad

This satisfying and healthy potato salad from "Everyday Light Meals” cookbook has so much wonderful taste, no one will ever guess it's light. The peas really make a difference. What I really love about this recipe is the yogurt and sour cream sauce; it is so light and flavorful, you will never miss the mayonnaise.

Posted on October 21, 2009

IngredientsPotato and pea salad

1 1/2 lb small red potatoes, unpeeled

1/3 cup reduced fat plain yogurt

1/3 cup sour cream

3 tbsp green onions, chopped

3 tbsp fresh parsley, chopped

1/2 tsp garlic powder

1/2 tsp salt

Dash paprika

3/4 cup frozen or fresh peas

1/2 cup red bell pepper, chopped


1. Place the potatoes in a saucepan with cold water and bring to a boil. Cook for 15-20 min or until tender. Drain and cool. Slice the potatoes into the desired size.

2. In another bowl, combine the yogurt, sour cream, onions, 1 tsp parsley, salt, garlic, and paprika.

3. Add the potatoes, peas and bell pepper and toss well. Sprinkle with the remaining parsley and refrigerate for at least 1 hour.

Note: You can serve this wonderful salad with oven barbecued chicken. To see the recipe click here ...




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