Ingredients
- 1/2 cup low-fat plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon dill, torn (optional)
- 1 tablespoon parsley, torn (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound russet potato, boiled, cut into quarters, and cooled
- 2 chives, chopped
- 1/2 bundle asparagus, shaved with a peeler
- 1/2 cup snow peas, cut or torn into smaller pieces
- 1 cup baby spinach, torn up
Directions
Dressing: In a large bowl, mix together the yogurt, Dijon mustard, honey, dill, parsley, salt, and pepper.
Add potatoes to the dressing mixture.
Carefully mix in all the vegetables, including the chives, asparagus strips, snow peas, spinach, salt, and pepper.
Serve and enjoy!
Recipe in Action
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5 Servings
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Difficulty: Easy
Nutrition Tip 
Using low-fat Greek yogurt to create a creamy dressing is a great way to increase protein without sacrificing flavor or texture.
Classic American potato salad is rooted in German cuisine and was introduced to American culture from European immigrants in the 19th century.
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