Ingredients
- 1 lb. russet potato , parboil and cut into quarters beforehand
- 2 Chives
- 1 C baby spinach
- 1/2 C snow peas
- 1/2 bundle asparagus
- 1/2 C greek yogurt, plain, low-fat
- 1 tsp dijon mustard
- 1 tsp honey
- 1 Tbsp dill, torn (optional)
- 1 Tbsp parsley, torn (optional)
- To taste, salt
- To taste, pepper
Directions
Mise en place
- Wash the potatoes.
- Wash and dry all produce.
- Tear the chives, spinach, and snow peas into smaller pieces.
- Shave the raw asparagus with a peeler into thin strips.
Prepare
- Boil the potatoes and drain the excess water. Let potatoes cool and cut into quarters.
- Make the dressing by mixing the yogurt, Dijon mustard, honey, dill, and parsley together in a large bowl.
- Add quartered potatoes to the dressing mixture.
- Carefully mix in all the vegetables, including the chives, asparagus strips, snow peas, and spinach.
- Season with salt and pepper to taste.
Serve and enjoy!
Recipe in Action
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5 Servings
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Difficulty: Easy
Nutrition Tip 
Using low-fat Greek yogurt to create a creamy dressing is a great way to increase protein without sacrificing flavor or texture.
Classic American potato salad is rooted in German cuisine and was introduced to American culture from European immigrants in the 19th century.
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