alive logo

Warm Potato Salad with Blueberries, Pumpkin Seeds, and Lemon Yogurt Dressing

Serves 4


    This delicious meal-in-a-bowl is a bright spin on a potato salad favourite. We folded in crisp romaine and paired it with blueberries, noted for their health-giving deliciousness. Drizzled with a fresh lemon dressing, it’s bound to be a steady favourite among even the fussiest of eaters.



    If you’re in the mood for chilled potato salad, refrigerate potatoes until cold. Then proceed with recipe, folding in crisp greens and drizzling with dressing. This salad pairs well with grilled chicken or salmon.


    Warm Potato Salad with Blueberries, Pumpkin Seeds, and Lemon Yogurt Dressing


    • 1 lb (450 g) unpeeled new or fingerling potatoes
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/4 tsp (1 mL) sea salt
    • 3 cups (750 mL) bite-sized pieces romaine lettuce
    • 1 cup (250 mL) blueberries
    • 1/2 cup (125 mL) raw pumpkin seeds, toasted
    • 1/2 cup (125 mL) pea shoots or microgreens
    • 1/3 cup (80 mL) plain yogurt
    • 1/3 cup (80 mL) fresh lemon juice
    • 2 Tbsp (30 mL) honey
    • 1 tsp (5 mL) Dijon mustard
    • 1 small garlic clove, smashed and minced


    Per serving:

    • calories279
    • protein7g
    • fat9g
      • saturated fat2g
      • trans fat0g
    • carbohydrates47g
      • sugars15g
      • fibre4g
    • sodium187mg



    In large saucepan, combine potatoes with enough water to cover by 1 in (2.5 cm) and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are just tender when pierced, about 10 minutes. Drain and cool just until you can handle them. Cut potatoes in half, lengthwise.


    In heavy frying pan, heat oil just until it begins to smoke. Add potatoes and cook, tossing occasionally, until lightly browned, about 5 minutes. Transfer to bowl and set aside to slightly cool.


    While potatoes cool, in small bowl, combine dressing ingredients. Whisk to blend. Then fold lettuce, blueberries, and seeds into potatoes. Drizzle with dressing and scatter with pea shoots. Serve warm immediately.



    SEE MORE »
    Warming Winter Chocolate Bark

    Warming Winter Chocolate Bark

    A tribute to the bounty and beauty of nature, this chocolate bark is studded with nuts, seeds, and berries and flavoured with the warming spices of ginger and cinnamon. Adding sweet paprika and chili also gives an interesting kick to a winter favourite. Cut back on the red pepper flakes if you prefer a less spicy version. Chocolate contains tryptophan—an essential amino acid—that helps our brain produce serotonin. Eating chocolate is a delicious way to get a mood boost, which can help lift our spirits when sunlight levels are low. Food of the Gods In the taxonomy of plants, the cacao plant, from which chocolate is derived, is called Theobroma cacao. Theobroma comes from Greek for “food of the gods.” Cacao comes from the Mayan word for the plant.