Potato 'N' Pea Salad

Name: Potato 'N' Pea Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons dried basil; 79 milliliters fat-free plain yogurt; 3 teaspoons minced fresh parsley, divided; 177 milliliters fresh or frozen peas, thawed; 1 teaspoons each salt and salt-free garlic seasoning blend; 3 Tbsps chopped green onions; 79 milliliters reduced-fat sour cream; 1 Dash paprika; 567 grams unpeeled small red potatoes; 118 milliliters chopped sweet red pepper

Potato 'N' Pea Salad could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For 48 cents per serving, you get a hor d'oeuvre that serves 6. One portion of this dish contains roughly 4g of protein, 2g of fat, and a total of 110 calories. From preparation to the plate, this recipe takes roughly 25 minutes. If you have peas, yogurt, green onions, and a few other ingredients on hand, you can make it. If you like this recipe, take a look at these similar recipes: New Potato & Pea Salad, Minted Pea & Potato Salad, and Pea, pancetta & potato salad.

Instructions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Drain and cool; slice potatoes.

Ingredients you will need

Potato

In a large bowl, combine the yogurt, sour cream, onions, 1 teaspoon parsley, basil, salt, seasoning blend and paprika.

Ingredients you will need

Seasoning Mix

Sour Cream

Paprika

Parsley

Onion

Yogurt

Basil

Salt

Equipment you will use

Bowl

Add the potatoes, peas and red pepper; toss to coat.

Ingredients you will need

Red Pepper

Potato

Peas

Sprinkle with remaining parsley. Cover and refrigerate for at least 1 hour.

Ingredients you will need

Parsley

Equipment

Sauce Pan

Bowl

Ingredients

Servings:

1teaspoons

dried basil 79milliliters

fat-free plain yogurt 3teaspoons

minced fresh parsley, divided 177milliliters

fresh or frozen peas, thawed 1teaspoons

each salt and salt-free garlic seasoning blend 3Tbsps

chopped green onions 79milliliters

reduced-fat sour cream 1Dash

paprika 567grams

unpeeled small red potatoes 118milliliters

chopped sweet red pepper

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. You could try Williams Selyem Unoaked Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 70 dollars per bottle.

Williams Selyem Unoaked Chardonnay

This 100% stainless steel tank fermented wine comes from older vines within the Russian River Valley. The cold fermentation produces aromas of ripe peaches, white nectarines, citrus blossom and fresh baked bread. It is dry on the palate, with refreshing flavors of pears, white peaches, mineral and Meyer lemons. The invigorating acidity and creamy textures provide this wine with the capacity to pair with a range of savory entrees or cheese appetizers.