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Potato Salad with Parsnips and Edamame

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Potato Type: Reds

Dish

SaladSide Dish

Prep Time

5 Mins

Cook Time

30 Mins

Serving

Serves 6

Ingredients

  • 1 lb. 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

Preparation

  1. Cut the potatoes into ½-inch cubes.
  2. Peel the parsnips and cut into ¼-inch-thick slices.
  3. Pour ½ cup water into a medium pot fitted with a steamer basket, and bring to a boil over high heat.
  4. Add the cubed potatoes and sliced parsnips, cover the pot, and lower the heat to medium.
  5. Cook until the vegetables are tender, 10 minutes.
  6. Remove from the pot and set aside to cool for at least 10 minutes.
  7. 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.
  8. Cook for about 5 minutes, until heated through.
  9. Drain, and set aside to cool for 5 minutes.
  10. In a large bowl, combine the cooled potatoes, parsnips, and edamame.
  11. Chop the scallions, both whites and greens.
  12. In a medium bowl, whisk together the chopped scallions, mayonnaise, yogurt, soy sauce, vinegar, salt, and pepper.
  13. Add this dressing to the potatoes mixture, and mix gently to combine.

See our Best Potato Salad Recipes.

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Nutrition Facts Per Serving

Calories

145

Fat

3g

Sodium

358mg

Cholesterol

3g

Carbohydrates

25g

Fiber

4g

Protein

5g

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