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Grilled Potato Salad with Yogurt-Mustard Dressing

Serves 6.


    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.


    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.

    Take the time to chill

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


    Grilled Potato Salad with Yogurt-Mustard Dressing


    • 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


    Per serving:

    • calories219
    • protein6g
    • fat9g
      • saturated fat1g
      • trans fat0g
    • carbohydrates31g
      • sugars3g
      • fibre4g
    • sodium188mg



    Place potatoes in large saucepan and cover with water. Bring to a boil and heat until potatoes are just barely fork tender. Drain and when cool enough to handle, slice potatoes in half.

    Preheat grill to medium and, ideally, place vegetable basket on grill as it heats. Toss potatoes with grapeseed or sunflower oil and a pinch of salt. Spread out potatoes on grill and heat until cooked through and crispy, about 15 minutes, stirring once halfway through cooking. Place in bowl and let cool.

    Whisk together yogurt, lemon juice, olive or camelina oil, mustard, capers (if using), paprika, and garlic. Add yogurt dressing to potatoes and toss to coat. Toss parsley and walnuts with potato salad.



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    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.