Potato salad gets a healthy makeover22

Posted on October 14, 2008 by ChristieGluten Free, Sides, Vegetarian

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

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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

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