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Food

Grilled Potato Salad with Yogurt-Mustard Dressing

Serves 6.

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Grilled Potato Salad
Potato salad is a summertime classic, but too often it’s also a calorie bomb. Here, a reasonable amount of tangy Greek yogurt offers a higher protein alternative to mayo, while the mustard and smoked paprika ensures each mouthful is as delicious as it is nutritious. The walnuts add healthy fats along with a nice textural contrast. [callout]

Boiled over

Take the extra step of parboiling potatoes until they’re slightly soft before grilling them so the outsides don’t char well before the potatoes are cooked all the way through. Try this also for thick slices of sweet potato for a healthier take on fries. [/callout] [callout]

Take the time to chill

To avoid serving a soupy salad, make sure potatoes have cooled down before mixing with the yogurt dressing. [/callout]

Ingredients

  • 2 lbs (1 kg) new potatoes
  • 1 Tbsp (15 mL) grapeseed or sunflower oil
  • 1/2 cup (125 mL) plain yogurt
  • 1 Tbsp (15 mL) fresh lemon juice
  • 1 Tbsp (15 mL) extra-virgin olive or camelina oil
  • Pinch of salt
  • 1 Tbsp (15 mL) Dijon-style mustard
  • 1 Tbsp (15 mL) capers (optional)
  • 3/4 tsp (4 mL) smoked paprika
  • 1 garlic clove, grated or finely minced
  • 1/2 cup (125 mL) chopped parsley
  • 1/3 cup (80 mL) chopped walnuts

Nutrition

Per serving:

  • calories 219
  • protein 6g
  • fat 9g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 31g
    • sugars 3g
    • fibre 4g
  • sodium 188mg

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