With just one day until the ultimate barbecue day of the year I figured it was fitting to post a potato salad recipe. I mean lets face it–it’s been over 2 years since I last posted my grandmother’s secret potato salad recipe. This potato salad recipe has been a long time in the making (ok, maybe not, but much overdue none-the-less). I’ve also joined a new bi-weekly series called Make It Mine Club hosted by Christine of Cook the Story and Jane of Jane’s Adventures in Dinner. It just so happens that potato salad is todays theme. So today I’ve done a little reinventing of the potato salad and made a Green Onion & Pea Potato Salad.
This potato salad isn’t made with creamy, oh-so fattening mayonaise. Instead its made with greek yogurt! I love peas and add them to just about any meal so it was only fitting to add them to this potato salad. So whether you like the traditional or would like to be adventurous try one of our potato salad recipes out this week!
Inspired by: Everyday with Rachael Ray June 2013
- 2lbs russet potatoes, peeled and cut to 1-inch pieces
- 1 lime, zest and juice
- 1/4 cup olive oil
- 1 cup frozen peas, thawed
- 3/4 cup Greek yogurt
- 1 bunch of green onions, thinly sliced
- 3 tbsp fresh mint
- 3 tbsp fresh parsley
- In a large pot, add 1 tbsp salt and chopped potatoes. Cook until fork-tender about 20 minutes. Drain and transfer the potatoes to a bowl, let cool to room temperature.
- In a medium-size bowl whisk together the zest and juice of 1 lime as well as the olive oil. Pour this mixture over the potatoes.
- Then add 1 cup of thawed peas, Greek yogurt, green onions, and fresh herbs. Mix well until its all incorporated. Salt and pepper to taste and refrigerate for 30 minutes before serving. Store in a sealed container for up to 3 days.