This hearty herbed potato salad has a creamy Greek yogurt sauce with fresh dill and rosemary and is loaded with fresh snow peas!
Before we knew much about food, we would have told you that late June would be the peak of summer produce in Indiana, with tomatoes, corn and zucchini for miles. (Actually, we probably couldn’t have said it was seasonal food.) However, it’s the end of June and we can still find springy things like snow peas in the markets, although tomatoes aren’t at their peak yet. That’s why we chose these snow peas to showcase them in a delicious Summer Herb Potato Salad with Greek Yoghurt. Read on for the recipe and more about seasonal foods!
Related: 14 Red Potato Recipes | Seasoned potato wedges
How to make herb potato salad
It takes some time to figure out what’s seasonal and what’s not in your area. In a way, 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 we really love – and we couldn’t be happier. Speaking of which, we closed our new house yesterday! We are the new owners of a 1926 home with a kitchen just waiting to be renovated. We completed the design ourselves and found a contractor willing to help us. (Update: Here’s our kitchen after the remodel!)
Back to that salad. We loved this herbed potato salad. It consists of red potatoes with a creamy Greek yogurt sauce mixed with fresh dill and rosemary. It’s also filled with those fresh snow peas from the farmer’s market! It was easy, delicious and still incredibly tasty after several days in the fridge. There is a great way to use these herbs that we encourage you to try. And we came close to finding Greek yogurt as a successful substitute for everything from mayonnaise to butter in baked goods. So a Greek yogurt potato salad was definitely our thing.
Looking for salad recipes?
Aside from this Herbed Greek Yogurt Potato Salad, here are some of our favorite salad recipes:
This recipe is…
This Herbed Greek Yogurt Potato Salad recipe is vegetarian and gluten-free.
The description
This hearty herbed potato salad has a creamy Greek yogurt sauce with fresh dill and rosemary and is loaded with fresh snow peas!
- 2 Pound red-skinned potatoes
- 8 ounces (At 1½ cups) snow peas
- 1 large shallot (4 at 5 diced tablespoons)
- ¾ cup greek yogurt
- 1 tbsp Old style mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Ground fresh pepper
- 1 tbsp chopped dill
- 1 tbsp finely chopped rosemary
- Cut the potatoes into small chunks (if you’re using new potatoes, which are very small, you may not need to chop them).
- Place salted water and potatoes in a large saucepan and bring to a boil; cook until cooked through and easily pierced with a fork. After cooking, drain the potatoes and rinse under cold water to cool them.
- Meanwhile, trim the ends of the sugar snap peas and finely chop the shallot. Chop dill and rosemary (or other fresh herbs).
- In a large bowl, combine snow peas and shallots with Greek yogurt, whole wheat mustard, garlic powder, kosher salt, freshly ground pepper, dill, and rosemary until well combined. Then add the potatoes and stir until everything is covered. Serve at room temperature or cold.
- Category: salad
- Method: Cook
- Kitchen: American
Keywords: Herb Potato Salad, Greek Yogurt Potato Salad, Herb Potato Salad, Herb Recipes, Dill Recipes, Rosemary Recipes
