At a Glance
- Potato Type: Reds
- Prep Method: null
- Cuisine: American, Asian
- Yield: 6 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Toby Amidor MS, RD, CDN
This Potato Salad with Parsnips and Edamame excerpted from the book THE GREEK YOGURT KITCHEN: More than 130 Delicious, Healthy Recipes for Every Meal of the Day by Toby Amidor MS, RD, CDN. Copyright © 2014 by Toby Amidor. Photo Copyright © Hollan Publishing. Reprinted by permission of Grand Central Life & Style. All rights reserved.
- 1 pound medium-size red potatoes
- 8 ounces parsnips
- 1/2 cup frozen shelled edamame
- 2 medium scallions
- 3 tablespoons light mayonnaise
- 3 tablespoons non-fat plain Greek yogurt
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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. 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. 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.
Calories: 145 Fat: 3g Cholesterol: 3mg Sodium: 358mg Carbohydrates: 25g Fiber: 4g Protein: 5g