Thai-Style Potato Salad

Recipe Summary

  • Preparation: Easy
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Yield: 6 servings


  • 1 lb Pacific Gold baby Red Potatoes
  • 1 cup fresh pea pods
  • ½ of an (8oz) carton pineapple low-fat yogurt
  • 1 tsp reduced-sodium soy sauce
  • ¼ tsp crushed red pepper
  • ⅛ tsp ground ginger
  • 1 small yellow summer squash, washed, halved lengthwise, and thinly sliced
  • ½ cup bias-sliced carrots
  • curly carrots (optional)


  • Scrub potatoes with a vegetable brush, then cut into halves or quarters.  In a large saucepan cook potatoes in a small amount of boiling water for 15 to 20 minutes or until tender.  Meanwhile, wash pea pods; remove tips and strings.  Cut pea pods in half crosswise.  Add to the hot cooked potatoes and hot coking water in saucepan.  Immediately drain potatoes and pea pods.  Drain in a colander.  In a large mixing bowl combine yogurt, soy sauce, crushed red pepper, and ginger.  Add potatoes and pea pods, yellow summer squash, and carrots; stir until all vegetables are coated.  Cover and refrigerate for at least 4 hours or up to 24 hours.  Stir salad before serving.  If desired, garnish with curly carrot.

Source:  Better Homes and Gardens® New Dieter’s Cookbook