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Creamy Vegetable Potato Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 185 kcal
Author Samantha


  • 1 kg (6-7) white washed potatoes or russet potatoes, washed and skin left on
  • 1/2 tsp salt


  • 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)


  • 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


  1. Chop potatoes into medium sized cubes.
  2. Fill a large pot half way up with water and bring to a boil. Once boiling, add salt and place in chopped potatoes.
  3. Boil for 10 minutes, or until fork tender. Ensuring not to overcook. Drain and set aside to cool.


  1. 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.
  2. Once potatoes have cooled, transfer to a large mixing bowl.
  3. Add cooled asparagus.
  4. Add onion, cucumber, celery, spring onion, parsley and rocket (arugula) leaves. Mix until combined with the potatoes.


  1. In a mixing bowl, combine all dressing ingredients. Mix well.
  2. Pour dressing over potatoes and vegetables. Mix with a wooden spoon or spatula until well coated and combined.
  3. Cover and refrigerate for 30 minutes - 1 hour before serving.
  4. 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*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 296mg13%
Potassium 789mg23%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 1g1%
Protein 6g12%
Vitamin A 430IU9%
Vitamin C 26.7mg32%
Calcium 91mg9%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.