Potato Salad with Parsnips and Edamame

June 26, 2016 | Filed under Sides | more

Potato Salad with Parsnips and Edamame
 
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Nutrition Information
  • Serves: 6
  • Serving size: 1 cup
  • Calories: 145
  • Fat: 3 grams
  • Saturated fat: 1 gram
  • Carbohydrates: 25 grams
  • Sugar: 5 grams
  • Sodium: 358 milligrams
  • Fiber: 4 grams
  • Protein: 5 grams
  • Cholesterol: 3 milligrams
Recipe type: Sides
Prep time: 
Cook time: 
Total time: 
Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.
Ingredients
  • 1 pound medium-sized red potatoes
  • 8 ounces parsnips
  • ½ cup frozen shelled edamame
  • 2 medium scallions
  • 3 tablespoons light mayonnaise
  • 3 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Cut the potatoes into ½-inch cubes. Peel the parsnips and cut into ¼-inch-thick slices. Pour ½ cup water into a medium pot fitted with a steamer basket, and bring to a boil over high heat. Add the cubed potatoes and sliced parsnips, cover the pot, and lower the heat to medium. Cook until the vegetables are tender, 10 minutes. Remove from the pot and set aside to cool for at least 10 minutes.
  2. Fill the same pot (without the basket) with water and bring to a boil over high heat. Add the edamame and lower the heat to medium. Cook for about 5 minutes, until heated through. Drain, and set aside to cool for 5 minutes. In a large bowl, combine the cooled potatoes, parsnips, and edamame.
  3. Chop the scallions, both whites and greens. In a medium bowl, whisk together the chopped scallions, mayonnaise, yogurt, soy sauce, vinegar, salt, and pepper. Add this dressing to the potatoes mixture, and mix gently to combine.

 



4 Comments on “Potato Salad with Parsnips and Edamame



Showcasing the Versatility of Greek Yogurt | Adel Simpson Health Says:

[…] Potato Salad with Parsnips and Edamame […]



Showcasing the Versatility of Greek Yogurt - Toby Amidor Nutrition Says:

[…] Potato Salad with Parsnips and Edamame […]



Using Greek Yogurt As a Substitute - Toby Amidor Nutrition Says:

[…] this swap when making tuna or egg salad. You can also try it in potato or pasta salad like in my Potato Salad with Parsnips and Edamame and Pasta Salad with Tomatoes, Peppers and Olives from my cookbook The Greek Yogurt Kitchen. In […]



Using Greek Yogurt As a Substitute | Health Garden Says:

[…] this swap when making tuna or egg salad. You can also try it in potato or pasta salad like in my Potato Salad with Parsnips and Edamame and Pasta Salad with Tomatoes, Peppers and Olives from my cookbook The Greek Yogurt Kitchen. In […]




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