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Author Notes: Enjoy the best of spring ingredients in this hearty, yet healthy potato salad. The first time I discovered that potato salad need not be smothered in mayonnaise was preparing lunch with some starch-loving German friends, who instead used greek yogurt as a binder. Both satisfying and refreshingly zesty, this salad is perfect for lunch or as a side dish at a brunch or picnic. —the convivialist
- 1000 grams waxy potatoes
- 6 hard-boiled eggs
- 3 scallions
- 2 carrots
- 150 grams feta cheese, crumbled
- 1 bunch parsley (small bunch)
- 1 handful arugula
- 2 tablespoons capers
- 150 grams Greek yogurt, either full or non-fat
- 1 small clove garlic
- 4 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 lemon, juiced
- 1 splash apple cider vinegar
- 1/2 teaspoon honey
- pinches salt and pepper, to taste
- Prepare potatoes: scrub potatoes and chop into large pieces of equal size. (This is important so that they cook evenly.) Place in a medium-sized pot and fill with cold water and salt. Cover and bring to a boil. Cook on high heat until a fork easily pierces through the flesh. Drain and set aside to cool slightly.
- Meanwhile, prepare and chop hard-boil eggs into small bite-sized pieces, dice spring onions, shave carrots thinly, finely chop parsley and coarsely chop arugula and capers. Add all ingredients to a large bowl.
- Prepare dressing: very finely chop garlic and mix in a small jar or bowl with a pinch of salt. Whisk in olive oil, vinegar, honey, lemon and Dijon mustard until smooth. Add fresh ground pepper and more salt to taste. Set aside.
- By now, the potatoes should be cool enough to handle (but still a bit warm). Peel if you are so inclined (I always leave the peel on, but that’s my own taste) and chop into bite-sized pieces. Place potatoes in the bowl with the other ingredients. Crumble in the feta cheese and stir gently with a spoon. Pour the dressing over the top and mix everything together carefully. Lastly, dump the container of Greek yogurt over the top and stir again, gently, to incorporate into the salad.
- This recipe was entered in the contest for Your Best Recipe with Scallions
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