Potato Salad with Asparagus and Peas
Creamy potato salad is made even better (if that's possible) with fiber rich asparagus and peas. Low fat yogurt and only 2 tablespoons of mayonnaise keeps the fat and sodium in check.
Ingredients
- 1½ pounds Red Potatoes scrubbed
- 8 ounces Asparagus Spears trimmed and cut into 1-inch pieces
- 2 tablespoons White Wine Vinegar
- ½ cup Celery sliced thin
- ½ cup No Salt Added Frozen Peas thawed
- ¼ cup Green Onions sliced thin
- 2 tablespoons Fresh Parsley chopped
- ¼ cup Low Fat Plain Yogurt
- 2 tablespoons Mayonnaise
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
Instructions
Cook the Potatoes and Asparagus
- Put potatoes in a large saucepan and add enough cold water to cover potatoes by at least 1-inch. Cover and bring to a boil over high heat. Reduce heat to simmer for 30 minutes with lid ajar. Remove potatoes from saucepan with a slotted spoon to a colander and rinse with cold water. Let cool on cutting board.Meanwhile, bring saucepan water to a boil. Add asparagus and cook just till tender, or about 5 minutes. Drain and rinse with cold water. Pat dry with paper towels and set aside.
Assemble Salad
- Cut each potato in half and then into ½-inch slices. Transfer to a large bowl and sprinkle warm potatoes with vinegar. Add the asparagus, celery, peas, green onions, and parsley.Whisk together the yogurt, mayonnaise, salt, and pepper in a small bowl. Pour over potato mixture and toss gently to coat. Cover and refrigerate at least one hour before serving.
Nutrition Facts
Potato Salad with Asparagus and Peas
Amount per Serving
Calories
83
% Daily Value*
Fat
2
g
3
%
Cholesterol
3
mg
1
%
Sodium
50
mg
2
%
Carbohydrates
12
g
5
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Starchy Vegetable = .5 serving
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