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# Salad Recipes: Blackeyes and Potato Salad
- URL: https://www.foodconsumer.org/blackeyes_and_potato_salad_0603110812/
- Published: 2011-06-02T21:11:00.000Z
- Updated: 2026-09-22T15:57:07.000Z
- Description: Red potatoes, blackeyed peas, red bell pepper and red onion are tossed in a nonfat yogurt dressing with cilantro, basil and lemon juice. Serves eight, at 192 calories, 9 g protein and 7 g fiber a serving.
- Author: Food Consumer
- Tags: Salads Calbeans, Recipes & Dining, #vivvo-import

**Blackeyes and Potato Salad**

**4 large red thin-skinned potatoes (about 1-1/4 lbs.)** 
**Yogurt and Herb Dressing (recipe follows)** 
**3 cups cooked\* or 2 cans (15 oz. each) blackeyes, drained** 
**3/4 cup chopped red bell pepper (1 medium)** 
**1/2 cup chopped red onion** 
**Salt**

**YOGURT AND HERB DRESSING** 
**1 cup plain nonfat yogurt or 1/2 cup each plain nonfat yogurt and reduced-calorie mayonnaise** 
**3 tablespoons minced cilantro** 
**3 tablespoons minced fresh basil** 
**2 tablespoons lemon juice**

\*1 cup dry makes 3 cups cooked.  
Place potatoes in a large saucepan; add water to cover. Bring to a boil; reduce heat, cover and boil gently until tender when pierced (25-30 minutes). Meanwhile, in a large bowl prepare Yogurt and Herb Dressing.

Drain potatoes, immerse in cold water until cool; drain again. Cut potatoes into 3/4 inch cubes. Add to Yogurt and Herb Dressing with blackeyes, bell pepper and onion; mix gently. Season to taste with salt.

Yogurt & Herb Dressing  
Combine all ingredients; mix well. Makes: 8 cups. Serves 8.

**Nutritional Information. Per Serving:**  
Calories 192, Protein 9 g, Carbohydrates 39 g, Fat 1 g, Calories from fat 3%, Cholesterol 1 g, Fiber 7 g, Folate 152 mcg, Sodium 34 mg

Source: calbeans.org/republished with permission