pat's Recipe

Green Goddess Potato Salad with Sugar Snap Peas (CL)

Category: Potato salads

3 pound(s) small red potatoes, scrubbed and quartered
1 tablespoon(s) salt, plus more to taste
2 tablespoon(s) white vinegar
1/2 cup(s) plain Greek yogurt
1/4 cup(s) mayonnaise
3 green onions (green and light-green parts only), roughly chopped
1/4 cup(s) packed fresh parsley
1 tablespoon(s) fresh marjoram
1 clove(s) garlic, finely chopped
Freshly ground pepper
4 ounce(s) sugar snap peas, cut into 1/4-inch pieces
1 small red bell pepper, chopped
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Directions

In a large pot over medium-high heat, bring potatoes, 1 tablespoon salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
Meanwhile, in a food processor, add yogurt, mayonnaise, green onions, parsley, marjoram, and garlic and blend until smooth. Season with salt and pepper.
Add sugar snap peas and bell pepper to potatoes. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Refrigerate for 1 hour before serving.


Makes 12 servings.