Recipe: Creamy Potato Salad with Egg, Peas, and Chives

In summer, the beautiful farm-fresh ingredients inevitably lead me to this sumptuous potato salad which is perfect for a backyard barbeque. Its classic, rich creamy dressing is made lighter by subbing a dollop of yogurt for much of the mayonnaise typically used.

Creamy Potato Salad with Egg, Peas, and Chives

• 1 ½ pounds Yukon Gold potatoes, unpeeled (about 4 medium)
• 4 large eggs
• 1/3 cup nonfat, plain Greek-style yogurt
• 2 Tbs. mayonnaise
• 1 Tb. Dijon mustard
• 1 Tb. white wine vinegar
• ½ tsp. salt
• ¼ tsp. freshly ground black pepper
• 1 cup green peas, steamed until tender (2 to 5 minutes) if fresh, or thawed if frozen
• 3 Tbs. chopped fresh chives

Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 25 to 30 minutes. Remove from the steamer and allow to cool completely. Cut the potatoes into ½ -inch cubes.

Place the eggs in a medium pot, cover with water, and bring to a boil. Reduce the heat to medium low and simmer for 9 minutes. Drain and rinse the eggs under cold water, or refrigerate until cool enough to handle, and peel them. Discard two of the yolks and then coarsely chop the remaining eggs.

In a large bowl, whisk together the yogurt, mayonnaise, mustard, vinegar, salt, and black pepper. Add the eggs, potatoes, peas, and chives and gently fold until combined. Cover and refrigerate to allow the flavors to meld for at least 1 hour and up to overnight.

Yield: 6 servings

Per serving: 160 calories, 26g carbohydrates, 8g protein, 3.5g fat (1g saturated), 4g fiber, 70mg cholesterol, 370mg sodium

Stuffed burgers, potato salad and coleslaw recipes courtesy of Comfort Food Fix by Ellie Krieger (Wiley, 2011.)