Spring potato and scallion salad, mayonnaise-free
Savor the flavors of spring with this refreshing potato and scallion salad, dressed in a tangy yet creamy dressing. Perfect for a light and flavorful meal.
Ingredients:
- 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
- Pinch salt and pepper, to taste
Instructions:
- Prepare the potatoes: clean the potatoes and cut them into large, evenly sized pieces. It's essential for uniform cooking. Put them in a medium pot, cover with cold salted water, and bring to a boil. Boil until a fork can easily pierce the potatoes. Drain and let them cool a bit.
- While the potatoes are cooking, chop the hard-boiled eggs into small pieces, dice the spring onions, thinly slice the carrots, finely chop the parsley, and roughly chop the arugula and capers. Combine everything in a big bowl.
- Make the dressing: finely chop the garlic and mix it in a small bowl with a pinch of salt. Whisk in olive oil, vinegar, honey, lemon juice, and Dijon mustard until well combined. Season with freshly ground pepper and more salt if needed. Set the dressing aside.
- At this point, the potatoes should be cool enough to handle yet slightly warm. If desired, peel the potatoes (though leaving the skin on adds flavor) and cut them into bite-sized pieces. Add the potatoes to the bowl of ingredients. Crumble in the feta cheese and gently mix everything with a spoon. Pour the dressing over the salad and toss carefully. Finally, spoon the Greek yogurt over the top and gently fold it in.
Summary:
- Calories: 2279 kcal
- Fat: 122 g
- Protein: 88 g
- Carbs: 219 g
- Potassium: 5572 mg
- Magnesium: 348 mg