Baby Potato Salad with Peas, Mint & Ricotta

This ain't your basic cream-laden potato salad! We've shed a ton of unhealthy fat by letting yogurt and ricotta give our taters their essential, creamy texture!

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Baby Potato Salad

Serves: 6
Hands-on time: 20 minutes
Total time: 1 hour


  • 1 cup peas, fresh or frozen
  • 30 baby red potatoes, scrubbed well and halved (about 4 cups)
  • 4 red celery ribs, finely chopped
  • 8 radishes, halved and sliced into thin semi-circles
  • 1 tbsp finely chopped fresh mint


  • 1/2 cup ricotta cheese
  • 1/2 cup low-fat plain yogurt
  • 1/4 cup finely chopped chives
  • Sea salt, to taste
  • 1/4 tsp fresh ground white pepper
  • Juice 1/2 lemon
  • 1 clove garlic, peeled and grated
  • 1 shallot, peeled and grated


  1. Bring a medium pot of water to a boil. Add peas and cook for about 4 minutes. Drain, rinse under cold water and set aside to cool.
  2. Bring a large pot of water to a boil. Add potatoes and cook, covered, until a knife easily pierces through, about 10 minutes. Drain, rinse under cold water and set aside to cool.
  3. Meanwhile, prepare dressing: In a large bowl, whisk together all dressing ingredients until well blended.
  4. In a separate large bowl, toss potatoes, celery, radishes and dressing. Add peas and mint last to avoid bruising, and coat evenly. Serve.

Check out more mouthwatering salad ideas.

Nutrients per serving: Calories: 143, Total Fat: 1 g, Sat. Fat: 1 g, Carbs: 27 g, Fiber: 4 g, Sugars: 7 g, Protein: 8 g, Sodium: 168 mg, Cholesterol: 7 mg

Nutritional Bonus: Because it has been concentrated (more water has been extracted) low-fat Greek yogurt is naturally high in protein and calcium.

Leave skin on potatoes for extra color and nutrients.

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