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Potato Salad with Parsnips and Edamame

by Livestrong_Recipes  |  Jul 7, 2015

Potato Salad with Parsnips and Edamame
  1. PREP
  2. 12 m
  • COOK
  • 15 m
  • TOTAL
  • 27 m

A healthier (and still tasty) twist on potato salad.

INGREDIENTS

SERVES 6

  • 1 lb red potato
  • 8 oz Parsnip
  • 1/2 cup Shelled Edamame Frozen
  • 2 stalk scallion(s)
  • 3 tbsp Light Mayo
  • 3 tbsp Plain Greek Yogurt Nonfat
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1/2 tsp Salt
  • 1/4 tsp ground black pepper

DIRECTIONS

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 Recipe from THE GREEK YOGURT KITCHEN by Toby Amidor, MS, RD. Copyright © 2014 byToby Amidor. Used with permission by Grand Central Publishing. All rights reserved.
5 www.tobyamidornutrition.com
6 Photo Credit: Holland Publishing