New Potato Salad with Peas, Lime and Yogurt

By sallycohen

Makes 4 servings
Printable recipe sponsor:
• 1 pound baby Yukon Gold potatoes, quartered • 21⁄2 teaspoons kosher sal t • 1 pound "esh peas in the pod, she#ed (about 1 cup of peas) • • 1⁄4 cup fu#-fat or 2% Greek-style yogurt • 1 teaspoon finely grated lime zest • 1⁄2 teaspoon "esh lime juice • 1⁄4 cup sliced sca#ions, 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 1⁄2 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.

Ingredients

• 1 pound baby Yukon Gold potatoes, quartered
• 21 ⁄2 teaspoons kosher sal t •
• 1 pound fresh peas in the pod, shelled (about 1 cup of peas) 1⁄4 cup full fat or 2% Greek-style yogurt •
• 1 teaspoon finely grated lime zest •
• 1 ⁄2 teaspoon fresh lime juice •
• 1 ⁄4 cup sliced scallions, white and light-green parts only • 3 tablespoons thinly sliced mint leaves •
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

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 1⁄2 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.