11 In Salads

Herbed Potato Salad with Yogurt and Snap Peas

Herbed Potato Salad with Yogurt and Snap Peas

Before we knew much about food, we would have told you late June in Indiana would be the height of summer produce, with tomatoes, corn, and zucchini for miles. (Actually, we probably couldn’t have articulated that those were seasonal foods.) However, it’s late June and we’re still finding “springy” things like snap peas at the markets, with tomatoes still not into their full prime.

It takes a while to get to know what’s seasonal and what’s not in your area. In some ways, we long to live in a warm climate where things like avocados or mangoes might be seasonal. But, here we are in Indianapolis — a city that we truly adore — and we couldn’t be happier.

Speaking of, we closed on our new house yesterday!  We’re new owners of a 1926 home with a kitchen that’s just itching for a remodel. We’ve completed the design ourselves (after long hours on Pinterest)  and found a contractor who’s ready to help us out.

How interested are you in hearing about renos? We love them (especially watching them on TV), so we thought we’d share some progress here once there’s something to report.

Back to this salad. We LOVED this — which may be funny to say about a potato salad, especially since there are so many variations and usually anything that doesn’t compare to “mom’s” isn’t memorable. However, it was simple, delicious, and still incredibly tasty after several days in the refrigerator. It’s a great way to use those herbs we’ve been encouraging you to try out. And, we’ve been on a kick of finding Greek yogurt a successful substitute for everything from mayo to butter in baked goods. (No one is paying us for this, really!)

Next week, some more Healthy + Whole – one I’ve been pondering for a while.

Herbed Potato Salad with Yogurt and Snap Peas
Serves: 8 servings as a side
What You Need
  • 2 pounds red skinned potatoes
  • 8 ounces (about 1½ cups) snap peas
  • 1 large shallot (4 to 5 tablespoons diced)
  • ¾ cup Greek yogurt
  • 1 tablespoon whole grain mustard
  • ¼ to ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Fresh ground pepper
  • Fresh herbs: we used 1 tablespoon chopped dill and 1 tablespoon chopped rosemary (take care, since fresh rosemary can be very strong)
What To Do
  1. Dice the potatoes into bite-sized pieces (if using new potatoes, which are very small, you may not need to chop them).
  2. In a large pot, add salted water and potatoes and bring to a boil; boil until cooked and easily pierced with a fork. When done, drain the potatoes and rinse them under cold water to cool.
  3. Meanwhile, cut the ends off of the snap peas, and finely mince the shallot. Mince the dill and rosemary (or other fresh herbs).
  4. In a large bowl, mix together the snap peas and shallot with ¾ cup Greek yogurt, 1 tablespoon whole grain mustard, ¼ to ½ teaspoon garlic powder, ½ teaspoon kosher salt, fresh ground pepper, and fresh herbs until combined. Then mix in the potatoes and stir until everything is coated. Serve room temperature or cold.
Inspired by LORE


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  • Reply
    Kiran @ KiranTarun.com
    June 27, 2013 at 1:35 am

    Love the use of yogurt in this delicious and beautiful salad :)

  • Reply
    June 27, 2013 at 2:00 am

    I don’t think it’s weird at all to say you loved this! It looks delicious – I absolutely love potato salad. But more than that, it’s always nice to do a modern take on “mom’s” recipe sometimes, and this sounds fantastically light and fresh.

  • Reply
    June 27, 2013 at 6:17 am

    THis sounds incredible! I LOVE that there is no mayo because I hate mayo!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 27, 2013 at 8:20 am

    This looks and sounds like such a delight! Yum!

  • Reply
    Alisha @ Gluten Free Perspective
    June 27, 2013 at 8:44 am

    I love the use of snap peas– what a perfect crunch for potato salad!!

  • Reply
    angela @ another bite please
    June 27, 2013 at 12:45 pm

    i love the use of snap peas…love the fresh in season vegetables and herbs at the farmer’s market. and i would ove to hear and see about reno!

  • Reply
    June 27, 2013 at 1:30 pm

    Hey, potato salad is a perfectly valid thing to love! Especially with fresh crispy early-summer peas. I definitely approve of using yogurt instead of the traditional stodgy mayo too. :)

  • Reply
    June 28, 2013 at 8:22 am

    I’ve been obsessed with the flavor of dill recently, so I will definitely be trying this recipe! So perfect for the upcoming holiday.


  • Reply
    June 29, 2013 at 5:24 pm

    Great sounding potato salad. We also live in a historic home in Indy and I’d love to hear about your remodel and the neighborhood if you want to share. We redid our kitchen last year and are working on plans for the rest of the house.

    • Reply
      June 30, 2013 at 11:02 pm

      Awesome! What neighborhood do you live in, and what is your house vintage? Exciting!

  • Reply
    July 2, 2013 at 4:14 pm

    Recommendations for non-dairy/non-soy sub for Greek Yogurt….Milk Soy Protein Intolerant babies so when I’m in my third trimest and then nursing…none of those things for me!!!! Your website has been truly awesome for delicious recipes that I can actually eat most of!
    Potato salad sounds so good and actually “light” if potato salad could ever be described as such! Such a nice alternative to regular ‘tater salad!

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