Potato salad has always been a favourite of mine. Although the calories that come with a mayo-rich dressing don’t fit into my healthy way of eating.
That’s why I decided to give it an overhaul using beautiful seasonal produce to add flavour, texture and freshness - without the fat.
It was the perfect accompaniment to the lamb and prawn skewers at the Foodbuzz BBQ, and as you can see, sat happily in the sunshine while being photographed.
It’s a clean, fresh and cheery little salad.
If it’s not Spring time in your neck of the woods you can still get that fresh green feeling by using frozen peas, baby spinach or lightly steamed chard or kale instead.
Or if you prefer, substitute the green vegetables for a selection of herbs such as parsley, coriander, dill, basil and chives.
Either way, you’ll still be helping your waist line with the lower fat dressing, so what are you waiting for?
This recipe has been entered into the Potato Ho Down event created by Cathy at Noble Pig and Krysta at Evil Chef Mom. Hillary from Chew On That is hosting this month, so drop by to check out the round up.
This photo got featured on Food View of the Day - how exciting! If you like it, click the button and vote. You don’t even have to join the site. Just click the button below. Thanks!
Happy cooking, Christie
Don’t miss all the tasty action. Click here to get the Fig & Cherry RSS Feed!
Want even more yummy chat? Follow me on Twitter.
Spring vegetable potato salad with yoghurt dressing
serves 4 as a side dish
500g new potatoes, skin on and scrubbed if necessary
500g broad beans (weight with pods), shelled
1 bunch asparagus
10 large mint leaves (double if they are small), roughly torn
For the dressing:
3/4 cup Greek style yoghurt
1 lemon, zested and juiced
1 lime, zested and juiced
1 teaspoon hot mustard (or more to taste)
1 teaspoon wholegrain mustard
salt and pepper to taste
1. Bring a large pot of salted water to the boil. Add the potatoes and boil for 10-12 minutes or until just tender. Check often and don’t over cook, you want them to hold their shape. Drain and refresh under cold running water. When cool enough to handle, slice thickly and place in a large bowl.
2. Blanch the broad beans and asparagus separately in boiling water for 30 seconds. Drain and refresh under cold running water then slip the bright beans out of their pods and slice the asparagus into thirds. Place the vegetables as well as the mint into the bowl with the potatoes.
3. Make the dressing by combining all the ingredients into a small bowl and whisking vigorously until combined. Pour over the potatoes and mix gently to coat. Serve immediately.
LOVE POTATOES? Give one of these a try:
Stir fried chilli potato
Warm chicken and potato salad
Sweet potato and coconut soup
Definitely a healthy make over Christie! I love it even with those laborious broad beans!…LOL
Hee hee even your photo looks fresh, crisp and healthy Yummm ^^!
That sound really yummy and I love asparagus so either way it looks (and I’m sure, tastes) divine!
I love yogurt dressing! It always seems to taste more refreshing than basic mayo - and is faster to cobble together too
This sounds like a great alternative to mayo! I’m crazy for greek style yoghurt so I will definitely give this a try
great looking salad and the presentation makes me want to grab a fork!
what a good recipe, nice and light and not weighed down with mayo.
Wow, I so forget we are in different hemispheres! Enjoy Spring with this beautiful salad.
Gorgeous, simple & elegant…wonderful plating.
Peter G - Haha, yes broad beans can be a pain. My solution? Share the task with guests!
FFichiban - Thanks!
Ju’eta - I’ll make it for you on the weekend!
Lorraine E - I’m in love with Greek yoghurt too!
Jo - Please, dig in
Krysta - Yes, it’s very fresh with the yoghurt and the mint. I’m determined to prove that potato salad doesn’t always need mayo.
Noble Pig - It’s weird isn’t it? I keep finding pumpkin recipes everywhere! Hehe.
Peter - Thanks very much, it was a bit fiddly, but worth it
My waistline and I thank you, Christie
[...] Ho Milky Lee (Christie) of Fig and Cherry brings us a beautiful reminder of springtime with her Spring Vegetable Potato Salad with Yoghurt Dressing. All of these ingredients sound amazing together, I only wish it was spring here! “Potato [...]
My, that is just stunning. I think I will just call you: Donna Hay. It’s not spring here, but we get asparagus all year long (weird!), so I think I’ll be making this soon too! And guess what?! I have an order for local shrimp coming in soon!
This looks delicious, very springy and healthy and…it’s making me regret the pudding that I just ate LOL
What a great idea! This sounds fresh and yummy and, best of all, I love that it has no mayo.
Great! With a lot of bad food now a days on the market. Even fresh vegetables sometimes are bad because of those hazardous fertilizers. It’s good to have a healthy food dish.
http://www.foodista.com
I like your take on a healthy potato salad!
-drolls- awwwwwwwwwwwwwwwwwwwwww that looks devine!
You just earned yourself a new fan!
Dee - Glad to hear it!
Michelle - Why, thank you. What a compliment!
Laura - Haha, all in moderation my dear!
Lisa - Me too. It’s so much fresher without mayo.
Mrs Sound - Very true, glad you like it.
Kim - Thanks!
Angela - I’m very flattered, thanks! See you ’round soon then
Potato salad is one of my favorite types of salads.
Looks GREAT!!!
[...] salad (GF, V, VG) Spring vegetable potato salad w/ yoghurt dressing (GF, V) Roasted cauliflower and chickpea salad (GF, V, VG) Feta and preserved lemon salad (GF, V) [...]