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Potato Salad With Chives & Peas

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.


Quick garlicky pasta

Sugar snap salad

Fizzy citrus fruit slush


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


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

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