Potato Salad w/ Peas, Mint & Lemon-Yogurt Dressing

image courtesy pcfma.com

I'm certain that potato salad is one of those dishes that you could make everyday during summer and never duplicate a recipe.  Served warm, cold, grilled, sweet, savoury, etc, etc.  The possibilities are endless.  And equally delicious.

For tonights BBQ I decided to take a unconventional approach and pair baby potatoes with peas, mint, and a lemon-yogurt dressing.  

Spring in a bowl!

Sunday BBQs are in full force and nothing makes me happier.  Let the grilling commence.

Happy Sunday!  Love JS

Potato Salad w/ Peas, Mint & Lemon-Yogurt Dressing

2lbs mixed baby potatoes (red, white and blue), cooked, cooled & quartered
350g pkg frozen peas, thawed
3 green onions, finely chopped
1/4 cup fresh mint, finely chopped
1 cup plain Greek yogurt
1/4 - 1/2 tsp lemon zest
1 Tbsp lemon juice
sea salt & pepper to taste

In small bowl combine yogurt, zest (start with 1/4 tsp, you can adjust seasonings after), lemon juice, salt and pepper.  Set aside.
In large bowl combine cooked potatoes and onions.  Mix in dressing, tossing to evenly combine.  Gently fold in peas and mint.  Adjust seasonings to liking.  Transfer to serving dish and refrigerate until ready to eat.

Serves 6-8


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