This Potato Veggie Cheese Salad with Yogurt Dressing has roughly equal amounts of the different ingredients: vegetables, fruit, corn, potatoes and cheese; equal amounts in volume. The potato is just one of the ingredients, not the primary one, as in a more traditional potato salads.
The potato and cheese will add body to the salad and the necessary nutrients to eat is as a meal. You could say that the potato is the starch alternative to pasta, bread, rice, couscous, farro etc.
I believe that eating salads never gets old; especially when you have enough variety and as we do with warm meals, and there is enough variety to be made in salads. My variety this time, is the addition of potatoes, skin-on, instead of another starch-rich ingredient, like pasta, rice, couscous, etc. I had some small potatoes left over; not enough for a more traditional potato salad, but enough for a Potato Veggie Cheese Salad with Yogurt Dressing.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Boiled small potatoes, skin-on
- Red bell pepper
- Cucumber
- Cheese – I used Jarlsberg, a Swedish version of the Swiss Emmental cheese. Semi soft, not overpowering in flavor and easy to cut.
- Spinach
- Yellow corn
- Avocado
- Yogurt
- Curry powder
- Lemon juice
All in all a healthy meal salad; it contains veggies, fruits, enough vitamins, fibers, and protein. It contains little fat and most is good fat (from avocados and olive oil). The salad is gluten free and vegetarian and if you leave out the cheese you’ll have a vegan salad.
How to Make Potato Veggie Cheese Salad with Yogurt Dressing
- Make the dressing by whisking together: yogurt, curry powder, olive oil, lemon juice and salt and pepper.
- Wash the potatoes and cook them with peel until they’re done. Allow to cool.
- Cook the corn for 10 minutes in boiling water with salt. Allow to cool.
- Cut the spinach in small pieces.
- Peel the cucumber and cut in small cubes
- Place the cooled corn, cut side down, on a cutting board. Use a sharp knife and cut downward, cutting kernels from the cob.
- Cut the cooled potatoes and the cheese in cubes.
- Clean the bell pepper and discard the core and seeds and cut in small cubes.
- Cut the avocado in half, remove the seed and peel and cut the fruit in small cubes.
- Mix fruit, vegetables, potato and cheese and pour dressing over salad.
- Mix and add salt and pepper to taste. Divide over 2 bowls or plates and serve.
The only advice I would have when you combine different temperatures is that hot potatoes or hot corn kernels would easily wilt the spinach. Cool the warm ingredients down just a little bit and mix at the very last moment. Other than that, enjoy my Potato Veggie Cheese Salad with Yogurt Dressing.
Potato Veggie Salad with Yogurt Dressing
Ingredients
- 4 ounces spinach
- 1 avocado
- 8 ounces small potatoes cooked
- 4 ounces cucumber
- 2 ounces cheese Jarlsberg Cheese
- 1 ear corn
- 1/2 red bell pepper
Yogurt Dressing
- 1/4 cup yogurt
- 1/2 teaspoon curry powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- salt and pepper
Instructions
- Whisk together yogurt, curry powder, olive oil, lemon juice and salt and pepper.
- Wash the potatoes and cook them with peel until they’re done. Allow to cool.
- Cook the corn for 15 minutes in boiling water with salt. Allow to cool.
- Wash the spinach, pat dry and cut in small pieces.
- Peel the cucumber and cut in small cubes
- Place the cooled corn, cut side down, on a cutting board. Use a sharp knife and cut downward, cutting kernels from the cob.
- Cut the cooled potatoes and the cheese in cubes.
- Clean the bell pepper and discard the core and seeds and cut in small cubes.
- Cut the avocado in half, remove the seed and peel and cut the fruit in small cubes.
- Mix fruit, vegetables, potato and cheese and pour dressing over salad.
- Mix and add salt and pepper to taste. Divide over 2 bowls or plates and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No Comments