Herb Potato Salad with Greek Yogurt
This tasty herb potato salad has a creamy Greek yogurt sauce mixed with fresh dill and rosemary, and is filled with fresh green snap peas!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings as a side 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 pounds red skinned potatoes
- 8 ounces (about 1 1/2 cups) snap peas
- 1 large shallot (4 to 5 tablespoons diced)
- 3/4 cup Greek yogurt
- 1 tablespoon whole grain mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Fresh ground pepper
- 1 tablespoon chopped dill
- 1 tablespoon finely chopped rosemary
Instructions
- Dice the potatoes into bite-sized pieces (if using new potatoes, which are very small, you may not need to chop them).
- In a large pot, add salted water and potatoes and bring to a boil; boil until cooked and easily pierced with a fork. When done, drain the potatoes and rinse them under cold water to cool.
- Meanwhile, cut the ends off of the snap peas, and finely mince the shallot. Mince the dill and rosemary (or other fresh herbs).
- In a large bowl, mix together the snap peas and shallot with Greek yogurt, whole grain mustard, garlic powder, kosher salt, fresh ground pepper, dill and rosemary until combined. Then mix in the potatoes and stir until everything is coated. Serve room temperature or cold.
Notes
Inspired by LORE