- 2 tablespoons (8 g) fresh parsley, chopped
For the Herb Dressing
- 1/2 cup (120 g) plain Greek yogurt
- 1/3 cup (80 g) mayonnaise
- 2 tablespoons (30 ml) fresh lemon juice
- 1 tablespoon (15 ml) extra virgin olive oil
- 1 tablespoon (15 ml) Dijon mustard
- 1 small garlic clove, finely minced
- 1 teaspoon (5 ml) honey
- 1 teaspoon (6 g) kosher salt, divided
- 1/2 teaspoon (1 g) freshly ground black pepper
Step-by-Step Instructions
- Cook the potatoes. Place the baby potatoes in a large pot and cover them with cold water by about 1 inch (2.5 cm). Add half of the salt, bring to a boil, then reduce to a steady simmer. Cook for 12–15 minutes, until fork-tender but still firm enough to hold their shape.
- Cook the peas. During the final 2 minutes of the potato cooking time, add the peas to the pot. Drain everything well,
