Recipe: Snap Potato Salad

This new twist on everyone's old favorite, potato salad, combines small, delicate new potatoes with crisp green sugar snap peas for a delectable contrast in flavors and textures.

• 2 lbs. new potatoes, unpeeled, scrubbed
• 1/4 lb. sugar snap peas
• 1/2 red bell pepper, cored, seeded, and chopped
• 1 stalk celery, finely diced
• 1/2 cup light mayonnaise
• 1/4 cup plain nonfat yogurt
• 1 tsp. Dijon mustard
• 1/2 tsp. dried dill (or 2 tsp. minced fresh dill)
• 1/4 tsp. salt

Place potatoes in a large saucepan. Cover with water. Bring to a boil, then reduce heat to a simmer and cook potatoes until tender. Drain, remove from pan, and cool to room temperature. While potatoes are cooling, put a medium saucepan of water on to boil. Trim sugar snap peas by pulling off the tips and removing the "string" that runs along the side of each pod. Blanch pea pods in boiling water for about 4 minutes (they should be cooked but still crisp), drain, run under cold water, and drain again. Cut potatoes in half and place in a large bowl, then add pea pods, bell pepper, and celery to the bowl of potatoes. In a small bowl, whisk together mayonnaise, yogurt, mustard, dill, and salt. Pour over potatoes and veggies and toss to mix well. Cover and chill until serving time. (Best eaten on the same day you make it.) Serves 8.

Preparation Time: 15 minutes (plus chilling time)

Nutritional Information (per serving)
Calories 153
Protein 4g
Fiber 3g
Carbs 29g
Fat Total 3g
Saturated Fat 1g