Potato Vegetable Salad
A vibrant and refreshing potato vegetable salad with a creamy yogurt dressing, perfect for picnics, potlucks, or light summer meals, offering a mix of crunch and creaminess.
Ingredients
Instructions
- Boil potatoes until they are tender.
- While they are cooling, steam broccoli and cauliflower about 4 minutes.
- Set aside to cool.
- Cut carrots into thin slivers.
- Slice cucumbers.
- Cut potatoes into chunks.
- Gently stir all vegetables together in a large mixing bowl.
- In another bowl, whisk together yogurt, Dijon mustard, salt, and pepper.
- Pour the dressing over the vegetables and stir carefully until evenly coated.
- Refrigerate for 1 hour before serving.
Tips & Substitutions
For a creamier texture, consider adding a tablespoon of olive oil to the yogurt dressing. You can substitute Greek yogurt for a tangier flavor. If you don't have radishes, try adding celery for a nice crunch, or use bell peppers for a pop of color. This salad is versatile, so feel free to add other vegetables like carrots or corn to enhance the nutritional value.
Serving Suggestions
This Potato Vegetable Salad is perfect for picnics or barbecues and pairs beautifully with grilled meats or vegetarian recipes. Serve it chilled as a refreshing side dish or a light main course. For a heartier meal, consider adding chickpeas or grilled chicken for extra protein. It also complements dishes like Soft Ginger Cakes for dessert.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to meld, making it even tastier the next day. To refresh the salad before serving, you might want to add a splash of lemon juice or a bit more yogurt if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Vegetable Salad contains roughly 552 calories, with 20g protein, 123g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (148% of the Daily Value), iron (88% of the Daily Value), and calcium (59% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 625mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just be sure to store it in the refrigerator to keep it fresh. The flavors will deepen overnight, making it even more delicious when you serve it.
What can I substitute for yogurt in the dressing?
You can substitute the yogurt with mayonnaise for a richer dressing or use a dairy-free yogurt if you prefer a vegan option. Adjust the seasoning slightly, as mayonnaise is typically richer than yogurt.
Is this salad gluten-free?
Yes, this Potato Vegetable Salad is naturally gluten-free! It contains no wheat or gluten-containing ingredients, making it a great option for those with gluten sensitivities. Always double-check your ingredient labels to ensure they meet your dietary needs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).