May 032013
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Potato and Pea Salad with Yogurt-Chive Dressing



You know how it can be with mothers and mothers-in-law. They whip up something really delicious, and when you ask them for the recipe, they are kind of vague about quantities. It’s not that they are trying to purposely be cryptic and keep their recipe a secret. It’s just that they have been making some of these recipes for years so they are simply cooking using sight, taste and smell as their guide.


My mother-in-law was recently in town and whipped up a really delicious potato salad. Al dente potatoes, perfectly balanced dressing (enough to coat everything just right). Of course, when I asked her for the recipe, she was somewhat vague about it. Not trying to be secretive, just cooking from the senses.


So, after quizzing her a little more (‘There was about this much yogurt in the pot before I made the dressing and now there is about this much left’), I think I managed to work out the proportions for this very tasty and simple Potato and Pea Salad with Yogurt-Chive Dressing.





(Serves 6-8 as a side salad)



Dressing Ingredients: (makes 2 cups)

1 & 1/2 cups low-fat yogurt

1/2 cup mayonnaise

1 Tbsp Dijon mustard

6 Tbsp fresh chives, finely chopped

Salt, to taste

Fresh black pepper, to taste



Salad Ingredients:

2 lbs / 1 kg waxy baby potatoes, washed and whole with the skin on (trim off sprouts and blemishes)

1 cup frozen peas (or fresh peas, if you can get them)




  1. Potatoes: Bring a pot of water to the boil. Add the small whole potatoes to the water and boil until just tender, around 8-12 minutes. Drain and spread on a plate to cool.
  2. Peas: Bring a pot of water to the boil. Add 1 cup frozen potatoes and boil according to packaging (usually 3-4 minutes). Drain and allow to cool in the colander or spread on a plate.
  3. Dressing: In a large bowl, mix 1 & 1/2 cups low-fat yogurt, 1/2 cup mayonnaise, 1 Tbsp Dijon mustard, and 6 Tbsp finely chopped fresh chives. Mix well and taste. If necessary, add salt and fresh black pepper, to taste. Refrigerate the dressing until the potatoes and peas are room temperature.
  4. When the potatoes are room temperature, quarter or slice them thickly and add them to the dressing. Add the peas. Fold carefully to coat the potatoes and peas with the dressing.
  5. Refrigerate until ready to serve.



Submitted by: Inger-Lise Gulmann 


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