Potato Salad with Snap Peas and Yogurt

In a large bowl, whisk together the yogurt, mayo, olive oil, mustard, relish, lemon juice, onion, parsley, salt and pepper.

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.

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.