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

Serves 4


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

    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.



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    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.