Name: Spring Potato Salad
Total time: 85 min
Yield: 7 1/2 cups
Ingredients: 1 ½ pounds yellow potatoes, sliced 1/4-inch thick (5 cups); 1 ¼ teaspoons kosher salt, divided; 1 cup plain Greek yogurt; ⅓ cup jalapeño jelly; 1 tablespoon lemon juice; 8 ounces cooked ham, finely chopped (1 2/3 cups); 1 cup frozen peas, thawed; ¾ cup finely chopped celery (reserve leaves); ⅓ cup chopped fresh chives; 2 teaspoons chopped fresh tarragon

Directions

Step 1

In a large saucepan, cover the potatoes with cold water; add 1/4 teaspoon of the salt. Bring to boiling over high heat, then reduce to medium and simmer, uncovered, 8 to 10 minutes or until just tender. Drain potatoes and spread in an even layer in a shallow baking pan; cool completely.

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Step 2

Meanwhile, in a very large bowl stir together the yogurt, jalapeño jelly, lemon juice and remaining salt. Add potatoes, ham, peas, celery, chives and tarragon; stir gently to combine. Chill, covered, for at least 1 hour (or overnight). Top with additional chives, celery leaves, and freshly ground black pepper before serving.

Nutrition Facts

Per Serving:

132 calories; 1 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 14 mg cholesterol; 457 mg sodium. 335 mg potassium; 22 g carbohydrates; 2 g fiber; 10 g sugar; 8 g protein; 0 g trans fatty acid; 437 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 25 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts