Potato Salad With Snap Peas And Yogurt

• 1/3 cups Nonfat Greek Yogurt
• 1 Tablespoon Light Mayonnaise
• 1/4 cups Extra Virgin Olive Oil
• 1 Tablespoon Coarse-ground Dijon Mustard
• 1 Tablespoon Pickle Relish, Preferably Non-sweet Variety
• 3 Tablespoons Lemon Juice
• 1/3 cups Minced Red Onion
• 1 Tablespoon Chopped Flat Leaf Parsley
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 1 pint Sugar Snap Peas
• 2 pounds Red Or Yukon Gold Potatoes, Scrubbed And Cubed

1. In a large bowl, whisk together the yogurt, mayo, olive oil, mustard, relish, lemon juice, onion, parsley, salt and pepper.
2. Bring a pot of water to a boil. Pull the string down the length of the snap peas. Add them to the boiling water and blanch for about 1 1/2 minutes. Remove using a slotted spoon, and immediately plunge into a bowl of ice water. Let sit until they are completely cold, then drain well. Chop into 1/2-inch pieces and set aside.
3. Add the potatoes to the boiling water and cook until just tender, about 12-14 minutes. Drain. Add the potatoes and snap peas to the dressing and gently stir. Adjust salt to taste. Serve at room temperature or refrigerate for later use.

yogurt, light mayonnaise, ubc, coarseground, pickle relish, lemon juice, red onion, parsley, ubc, ubc, sugar, red

Taken from tastykitchen.com/recipes/salads/potato-salad-with-snap-peas-and-yogurt/ (may not work)