1 1/2 Pounds Red or Purple Potatoes; steamed or boiled until soft and cooled
3 Green Onions, thinly sliced; divided
1/2 Cup Parsley Leaves, finely chopped
1/2 Cup Plain Greek Style Yogurt or Mayonnaise
2 Tbsp. Grainy Mustard
1-2 tsp. of Lemon Zest
2 Tbsp. Apple Cider Vinegar
1/2-1 tsp. Sea Salt, or more to tast
1 tsp. Freshly Ground Pepper
1 Cup Snap Peas, cut in thirds on the bias
Directions
To Boil Potatoes:
Place potatoes in larget pot and cover with 1 inch of cold water. Add 1 Tbsp. Sea Salt to Water. Bring to boil and cook for about 15-20 minutes, or until can be pierced easily with a knife. Drain in a colander and cool.
To Steam Potatoes:
Place potatoes in steamer. Cover and cook for about 15-20 minutes, or until can be pierced easily with knife. Remove from heat.
In a large bowl, whisk together yogurt or mayonnaise, mustard, 1/2 of the green onions, parsley, and the lemon zest.
Add the potatoes and stir until coated. (Note: Make sure that the potatoes are cooled at least down to room temperature or the dressing will breakdown and change in texture).
Transfer to a serving bowl and sprinkle with the snap peas and remaining green onions.
