Hearty Potato Salad with Chunky Cuts
Seasonal Potato Salad with Chunky Cuts for Texture (Great for Diets!)
This isn’t your typical mashed potato salad. Instead, we’re using generously chopped, boiled potatoes that retain their delightful texture, tossed with fresh salad greens and a creamy yogurt dressing. It’s a perfect, light option for a healthy diet meal.
Main Ingredients- 2 Boiled Potatoes
- 1 handful Salad Greens
- 1/4 Cucumber
- 1 Hard-boiled Egg
- 1/2 slice Bread
Yogurt Dressing- 1 container Plain Yogurt (80g)
- 1 Tbsp Grated Parmesan Cheese
- 1/2 Tbsp Minced Garlic
- 1 tsp Whole Grain Mustard
- 2 pinches Salt
- A little Black Pepper
- 1 container Plain Yogurt (80g)
- 1 Tbsp Grated Parmesan Cheese
- 1/2 Tbsp Minced Garlic
- 1 tsp Whole Grain Mustard
- 2 pinches Salt
- A little Black Pepper
Cooking Instructions
Step 1
Prepare all ingredients.
Step 2
Wash the salad greens thoroughly under cold running water and drain well. For extra crispness, soak them in cold water for a short while. Tip: Greens can wilt quickly in warm weather, but soaking them in cold water revives them to a crisp, vibrant state.
Step 3
Cut the bread into small cubes. Toast them in a dry pan until golden brown to create croutons, adding a delightful crunch to your salad.
Step 4
In a bowl, combine all the dressing ingredients: plain yogurt, grated Parmesan cheese, minced garlic, whole grain mustard, salt, and pepper. Whisk until smooth. Tip: If you prefer a tangier flavor, consider adding a splash of lemon juice or vinegar.
Step 5
Prepare the boiled potatoes. If you already have boiled potatoes, you can proceed directly. Peel the boiled potatoes and cut them into bite-sized cubes. Place the cubed potatoes into a sealable bag, leaving a little air inside before sealing.
Step 6
Microwave the potatoes in the sealed bag for 3-4 minutes to warm them through. Tip: The exact time may vary depending on the amount of potatoes and your microwave’s power. The key is to ensure the potatoes are tender. Let them cool slightly after microwaving.
Step 7
Cut the hard-boiled egg into quarters. Thinly slice the cucumber. Gently pat the soaked salad greens dry with paper towels.
Step 8
Arrange the salad greens, chunky boiled potatoes, cucumber slices, and egg quarters on a serving plate. Serve the dressing separately in a small bowl or drizzle it over the salad. Enjoy your delicious, hearty potato salad!
