Spring baby potato salad

Enjoy a flavorful spring baby potato salad bursting with fresh herbs, tangy vinaigrette, and crispy bacon. Perfect for a light and refreshing meal.

Ingredients:

• 1/2 teaspoon sumac
• juice of 1/2 lemon
• 1/4 cup plain (0% Icelandic yogurt)
• 2 Tablespoons whole grain mustard
• 2 cloves garlic grated
• 1/2 inch fresh ginger (grated)
• freshly ground black pepper 5 grinds
• 1 teaspoon honey
• 1/8 teaspoon salt
• 680g baby white potatoes
• 2 Tablespoons extra virgin olive oil
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• freshly ground black pepper
• 450g sirloin steak (can purchase pre-cut in strips)
• 2 teaspoons vegetable oil (if using stove top vs grill)
• salt and pepper
• 5 baby dill pickles (cut in half)
• 1 spring onion (sliced into rounds)
• 5 spring radishes (tops removed, cut in half)
• 3 cups mixed spring greens
• 12 asparagus tips
• 2 tablespoons parsley (chopped)

Instructions:

1. For preparing the dressing: Combine all the ingredients in a bowl and mix well. Refrigerate after covering it.
2. If you plan to use a grill for cooking the potatoes, make sure to preheat it first.
3. Toss the potatoes in a bowl with olive oil, paprika, salt, and pepper until well combined.
4. Place the seasoned potatoes in a makeshift packet created with folded aluminum foil.
5. Put the foil packet on the grill and cook for about 10 minutes. Check for doneness by piercing a potato with a fork – if the fork easily goes through, the potatoes are ready. Alternatively, if you're using an oven, preheat it to 400 F. Coat the potatoes in a mixture of olive oil, paprika, salt, and pepper in a large bowl. Spread them on aluminum foil and bake for 45 minutes, flipping halfway through the cooking time.
6. To cook the steak: Heat up the grill and season both sides of the steak with salt and pepper.
7. Grill the steak until it's cooked as desired.
8. Let the steak rest before slicing it into strips. In case you're using a stovetop, heat a bit of vegetable oil in a cast iron skillet. Cut the meat into strips (or use pre-cut strips) and season them. Cook until the meat is done.
9. Plating: Arrange the greens on a large serving platter.
10. On top of the greens, place separate portions of the cooked potatoes, steak, and vegetables. Garnish with spring onions and parsley.
11. Serve the dressing on the side.

Summary:

• Calories: 108 kcal
• Fat: 3 g
• Protein: 4 g
• Carbs: 19 g
• Potassium: 283 mg
• Magnesium: 33 mg