Creamy Vegetable Potato Salad
Servings 6
Calories 185kcal
Ingredients
- 1 kg (6-7) white washed potatoes or russet potatoes, washed and skin left on
- 1/2 tsp salt
Vegetables
- 1 bunch (5 stalks) asparagus, trimmed
- 1/4 small red onion, peeled finely sliced
- 1/2 medium cucumber, finely sliced
- 1 large stalk celery, trimmed and diced
- 3 stalks spring onion, trimmed and diced
- 1/4 cup fresh parsley, roughly chopped
- 1 cup packed fresh rocket (arugula leaves)
Dressing
- 1/2 cup plain Greek yoghurt
- 1/4 cup whole egg mayonnaise
- 1 tsp whole grain mustard
- 1 cm piece fresh ginger, finely grated
- 1 Tbsp freshly squeezed lemon juice
- Salt & pepper, to season
Instructions
- Chop potatoes into medium sized cubes.
- Fill a large pot half way up with water and bring to a boil. Once boiling, add salt and place in chopped potatoes.
- Boil for 10 minutes, or until fork tender. Ensuring not to overcook. Drain and set aside to cool.
Vegetables
- Prepare a small steamer with simmering water, add asparagus and steam for 2 minutes or until fork tender and bright green. Remove from heat and set aside to cool.
- Once potatoes have cooled, transfer to a large mixing bowl.
- Add cooled asparagus.
- Add onion, cucumber, celery, spring onion, parsley and rocket (arugula) leaves. Mix until combined with the potatoes.
Dressing
- In a mixing bowl, combine all dressing ingredients. Mix well.
- Pour dressing over potatoes and vegetables. Mix with a wooden spoon or spatula until well coated and combined.
- Cover and refrigerate for 30 minutes - 1 hour before serving.
- Serve along side your main meal and enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 4-5 days.
Nutrition
Calories: 185kcal | Carbohydrates: 23g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 296mg | Potassium: 789mg | Fiber: 4g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 26.7mg | Calcium: 91mg | Iron: 5.8mg