Low-Fat Potato and Snap Peas
By Jennifer Low
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Instead of a traditional potato salad, try this low-fat combo. As a treat for the kids, buy a few extra sugar snaps to blanch and let them eat the peas-in-pods with a dip.
Ingredients
- About 1 1/4 lb. (600 g) mini or fingerling potatoes (24 to 30 potatoes, depending on size)
- 4 oz. (120 g) sugar snap peas (a large handful) (more if serving some with dip)
- 1/2 red pepper or 1 stalk celery, finely diced (about 1/2 cup/125 mL)
- 1/2 cup (125 mL) light mayonnaise
- 1/4 cup (50 mL) plain low-fat yogurt
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (3 mL) dried dill (or 2 tsp/10 mL fresh)
- 1/2 tsp (3 mL) sugar
- 1/4 tsp (1 mL) salt
Cooking Instructions
- Cook potatoes in a pot of salted water. Drain and cool to room temperature.
- Cut potatoes in half and place in a large bowl.
- Trim sugar snaps by pulling off the tips and “string” running along each side of the pods.
- Blanch sugar snaps in boiling water for about 4 minutes (they should be cooked but still crisp), drain, run under cold water, drain again.
- Add sugar snaps, pepper or celery to bowl of potatoes.
- In a small bowl, whisk together the mayonnaise, yogurt, mustard, sugar, dill and salt.
- Toss with the potatoes and veggies.
- Chill until serving time. Best eaten on the day made.
Servings: 6
Try it With:
Warm Chicken Salad
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Lemon Pepper and Green Beans
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