Vegetable Potato Salad
This Vegetable Potato Salad is a fresh, healthy dish with tender potatoes, crisp veggies, and a creamy yogurt dressing!
Servings 6 serves
Calories 287kcal
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
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.
Nutrition
Calories: 287kcal | Carbohydrates: 34g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 360mg | Potassium: 907mg | Fiber: 4g | Sugar: 3g | Vitamin A: 562IU | Vitamin C: 19mg | Calcium: 73mg | Iron: 2mg