We are taking the wholesome potato salad to the next level and adding a bunch of green goodness. Bathed in the most delicious, simple, greek yoghurt based dressing. Perfect to serve along side your main meal.
Serve alongside your main dish and you have yourself one scrumptious, healthy green filled creamy potato salad.
Creamy Vegetable Potato Salad
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 185 kcal
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.
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Add cooled asparagus.
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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!
Recipe Notes
Store leftovers in an airtight container, refrigerated, for 4-5 days.
Nutrition Facts
Creamy Vegetable Potato Salad
Amount Per Serving
Calories 185
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 1g
5%
Cholesterol 5mg
2%
Sodium 296mg
12%
Potassium 789mg
23%
Total Carbohydrates 23g
8%
Dietary Fiber 4g
16%
Sugars 1g
Protein 6g
12%
Vitamin A
8.6%
Vitamin C
32.4%
Calcium
9.1%
Iron
32.2%
* Percent Daily Values are based on a 2000 calorie diet.
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