Oxmoor House
Prep Time
17 Mins
Cook Time
35 Mins
8 servings (serving size: 3/4 cup)

Most potato salads use mayonnaise or sour cream as the base for their dressing. These spuds are tossed in a minty oil-and-vinegar dressing that coats each bite–but with less fat than the creamy traditional dressing.

How to Make It

Step 1

Place potatoes in a large saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 25 minutes or until tender. Drain; cool slightly.

Step 2

While potatoes cool, combine vinegar and next 5 ingredients, stirring with a whisk.

Step 3

Cut potatoes into 1 1/2-inch pieces. Combine potatoes and peas in a large bowl. Drizzle with vinegar mixture, tossing well to coat. Serve at room temperature.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

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