Let’s face it: When the weather heats
up and you’re gathering outdoors, a cold and crunchy side dish like potato salad is in order. All too often though, it's weighed down with mayonnaise and overwrought with unnecessary spices.
Thankfully, Chicago-based lawyer Kristin Silverman of The Kitchen Sink Recipes has developed
this lighter version boasting tangy Greek yogurt and horseradish. With a dash
of bright color from the peas and chives and some crunch from the celery, this
is sure to become your new summer go-to.
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Ingredients
2/3 cup Greek yogurt
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons horseradish
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups cubed Yukon gold potato (about
1 1/2 pounds)
1/2 cup chopped celery
1/2 cup finely chopped chives
1/4 cup frozen green peas, thawed
Directions
1. To prepare the dressing,
combine the first seven ingredients in a small bowl.
2. To prepare the salad, place
potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and
simmer 9 minutes or until tender.
3. Drain and cool.
4. Combine the dressing, potato,
celery, parsley, peas and chives in a large bowl, and toss well.
Serves about 4
