Vegetable Potato Salad
*This post may contain Amazon Associate Affiliate links. Read more »
This easy and creamy Vegetable Potato Salad is a fresh, nutritious dish that’s perfect for any occasion. With tender potatoes, crisp asparagus, and a mix of vibrant vegetables, all tossed in a creamy Greek yogurt dressing, it’s a healthy, gluten-free option that comes together in just 30 minutes!
Vegetable Potato Salad Recipe
This vegetable potato salad is not only quick to make but packed with flavor and nutrients.
The tender potatoes and crisp asparagus create a satisfying base, while the cucumber, celery, and rocket add freshness and crunch. The creamy yogurt and mustard dressing ties everything together with a zesty, tangy finish.
It’s versatile enough to serve as a side dish for barbecues or as a light, healthy meal on its own. Plus, it’s perfect for meal prep or potlucks, making it a great all-around dish!
Can I make this potato salad ahead of time?
Yes, this salad can be made ahead of time. Prepare the salad and store it in the fridge for up to 4-5 days. Just give it a good toss before serving to freshen it up.
Salad Serving Essentials at Amazon
Can I use other vegetables?
Absolutely! You can easily swap or add vegetables like bell peppers, cherry tomatoes, or radishes, depending on what you have available. Roasted or grilled vegetables, such as zucchini, eggplant, or even sweet potatoes, can introduce a smoky, caramelized flavor that elevates the dish, turning it into a heartier and more complex meal.
How to store vegetable potato salad
Store: Transfer any leftovers to an airtight container and refrigerate for up to 4-5 days.
Freeze: Freezing is not recommended for this salad, as the potatoes and vegetables can become mushy after thawing.
Serve: This salad is best served cold, straight from the fridge, making it a great option for meal prep or quick lunches.
Best salad recipes
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vegetable Potato Salad
Ingredients
Potatoes
- 1 kg white washed or russet potatoes, about 6-7 potatoes
- 1/2 tsp salt
Vegetables
- 5 stalks asparagus, trimmed
- 1/4 red or brown onion, peeled and finely sliced
- 1 large cucumber, finely sliced
- 2 stalks celery, trimmed and diced
- 3 stalks spring onion, trimmed and sliced
- 1/4 cup fresh parsley, roughly chopped
- 1 cup packed fresh rocket / arugula leaves
Dressing
- 1/2 cup plain Greek yogurt
- 1/2 cup whole egg mayonnaise
- 2 tsp whole grain mustard
- 1 Tbsp freshly squeezed lemon juice
- Salt & pepper, to taste
Instructions
Potatoes
- Cook the Potatoes: Chop the potatoes into medium-sized cubes. Fill a large pot halfway with water and bring to a boil. Once boiling, add salt and the chopped potatoes. Boil for about 10 minutes, or until fork-tender, ensuring not to overcook. Drain and set aside to cool.
Vegetables
- Steam the Asparagus: Prepare a small steamer with simmering water. Add the asparagus and steam for 2 minutes, or until fork-tender and bright green. Remove from heat and set aside to cool.
- Combine Vegetables: Once the potatoes have cooled, transfer them to a large mixing bowl. Add the cooled asparagus, sliced onion, cucumber, celery, spring onion, parsley, and rocket (arugula) leaves. Mix until all ingredients are combined.
Dressing
- Make the Dressing: In a separate mixing bowl, combine all dressing ingredients and mix until well combined.
- Assemble the Salad: Pour the dressing over the potatoes and vegetables. Mix with a wooden spoon or spatula until everything is well coated and combined.
- Chill and Serve: Cover the salad and refrigerate for 30 minutes to 1 hour before serving. Serve as a side dish to your main meal and enjoy!
Notes
Nutrition
