Name: Spring Potato Salad
Total time: 1 h 25 min
Yield: 7 1/2 cups
Ingredients: 1 ½ pound smalls 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; fat 1g; cholesterol 14mg; saturated fat 1g; carbohydrates 22g; insoluble fiber 2g; sugars 10g; protein 8g; vitamin a 437IU; vitamin c 10.9mg; thiamin 0.1mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 25mcg; sodium 457mg; potassium 335mg; calcium 40mg; iron 0.7mg.

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Ingredients

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Nutrition Facts

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Ingredients

Directions

Nutrition Facts