New Potato Salad With Fresh Peas And Yogurt Recipe

Recipe adapted from Fast, Fresh & Green (Chronicle Books)

New Potato Salad With Fresh Peas, Lime And Yogurt
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New Potato Salad with Fresh Peas, Lime and Yogurt
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Cook Time
Total time: 45 minutes
  • 1 pound baby Yukon Gold potatoes, quartered
  • 2½ teaspoons kosher salt
  • 1 pound fresh peas in the pod, shelled (about 1 cup of peas)
  • ⅓ cup mayonnaise
  • ¼ cup full-fat or 2% Greek-style yogurt
  • 1 teaspoon finely grated lime zest
  • ½ teaspoon fresh lime juice
  • ¼ cup sliced scallions, white and light-green parts only
  • 3 tablespoons thinly sliced mint leaves
  • Freshly ground black pepper
  1. Place the potatoes and 2 teaspoons of the salt in a large saucepan and cover with water. Bring to a boil, reduce to a simmer and cook until almost tender, about 10 minutes. Add the peas and cook for 2 to 3 minutes longer. Using a colander, drain the potatoes and peas and rinse them gently with cool water for a few minutes. Spread the potatoes and peas onto a small rimmed sheet pan and refrigerate for 20 minutes to cool.
  2. In a medium mixing bowl, whisk the mayonnaise with the yogurt, lime zest and lime juice. Using a silicone spatula, gently fold in the cooled potatoes and peas, scallions, 2 tablespoons of the mint, the remaining ½ teaspoon of salt and several grinds of fresh pepper until well combined. Taste and add a little more salt, if desired. Garnish with the remaining 1 tablespoon of mint and serve.
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