Monday, April 30, 2012

Pea, Carrot, and Dill Potato Salad

003 This is a delicious spring treat.  It can either be had as a side dish, a snack, or even lunch itself.  The dill gives the salad a fresh taste and the Greek yogurt makes it a bit lighter than a traditional mayo- laden potato salad.
See after the jump for ingredients and recipe...
006 Ingredients:
  • 4 medium red russet potatoes, washed, peeled, and cubed
  • 3 medium carrots, washed, peeled, cubed
  • 3/4 cup frozen peas
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3/4 cup low-fat Greek yogurt
  • salt and pepper to taste
  • 2-3 tablespoons minced dill, with a sprig extra for garnish
  1. In a medium sauce pan, place peeled and cut potatoes and carrots.  Fill with water and place on medium-high heat.  Bring to a boil.  Once boiling, reduce heat to medium and cook until potatoes and carrots are just tender.  
  2. Don't overcook or the potatoes and carrots will break apart too much when mixing the salad.
  3. Within the last minute of cooking the potatoes and carrots, add the peas.  Once cooked through drain and set aside to cool.
  4. Place the minced garlic and olive in a microwave safe bowl and heat for 30 seconds to bring out the fragrance of the garlic and cut the bite.  
  5. Mix Greek yogurt into the garlic and oil.  Add the dill and season with salt and pepper. 
  6. Once the potatoes, carrots and peas are cool, mix in the yogurt dressing until all veggies are coated well.  Sprinkle remaining dill on top for garnish.
  7. Enjoy!


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