Potato salad with vegetables and yogurt dressing (Edit recipe)

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This delightful and healthy dish is rich in vitamins, minerals, fiber and antioxidants. It is ideal for a light meal. People with lactose intolerance can use vegan yogurt.

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

8

Serves: 4

Ingredients

750 grams Red Skin Potatoes
1 cup Broccoli, frozen
1 cup Peas and Carrots, Frozen, frozen
1 cup Yogurt, Plain
1 Tbsp Dijon Mustard
2 Tbsp Olive Oil
1 pinch Salt and Pepper
1 bunch Parsley

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the potatoes and the vegetables.
In the meantime mix the yogurt with the olive oil and the mustard and season with salt and pepper.
Dice the cooked potatoes and the carrots.
Mix the potatoes with the vegetables, put the salad in salad bowls and pour the dressing over it.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	260
Fat:	12 g
Carbohydrates:	33 g
Protein:	8 g
Cholesterol:	1 g
Sodium:	561 mg
Fiber:	5 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.