Any potato lovers out there? I am sure I’m one of them! Half a year ago I would have gone all-in for some fried potatoes, anyplace, anytime. But then I took a new path, abandoned this habit and looked for healthy alternatives I could approach, while still enjoying the food in a correct time-frame (during mealtime).
This is one of my favorites: a fresh salad with a velvety dressing that fits wonderfully as a lunch option or why not, as a dinner choice.
Servings: 3
Calories: 350kcal
Ingredients
Salad
- 600 g potatoes
- 125 g cheese I used Delaco’s “telemea” in brine
- 80 g black olives
- 2 spring onions
- 1 tbsp capers
- 1 pinch ground pepper
- 1 pinch ground salt
Dressing
- 150 g low fat greek yogurt 2% fat
- 1 lemon
- 3 tbsp fresh dill
- 3 tbsp fresh mint
- 1 tsp classic mustard
- 1 tsp salt
Instructions
- Boil the potatoes (skin-on) until cooked, drain them, put cold water in the pot and leave for 5 minutes to cool down.
- Peel the potatoes and cut them in eights. Cut the cheese in dices and the spring onions in thin slices.
- Add the olives, the capers, the potatoes, the spring onions and the cheese in a large salad bowl.
- Prepare the dressing by mixing the yogurt with the mustard, the finely chopped dill and mint, the salt and the zest and juice from the lemon.
- Add the dressing on top of the vegetables and mix gently until all potatoes are covered by the dressing.
- Season one more time with ground salt and pepper if needed.
