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
Ingredients
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1000 grams
waxy potatoes
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6
hard-boiled eggs
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3
scallions
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2
carrots
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150 grams
feta cheese, crumbled
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1 bunch
parsley (small bunch)
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1 handful
arugula
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2 tablespoons
capers
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150 grams
Greek yogurt, either full or non-fat
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1
small clove garlic
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4 tablespoons
extra virgin olive oil
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2 teaspoons
Dijon mustard
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1
lemon, juiced
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1 splash
apple cider vinegar
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1/2 teaspoon
honey
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Pinch
salt and pepper, to taste
Directions
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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.
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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.
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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.
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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.
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