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.
Tip
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.
Ingredients
Salad
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
Dressing
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
Directions
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.
Each serving contains: 279 calories; 7 g protein; 9 g total fat (2 g sat. fat, 0 g trans fat); 47 g total carbohydrates (15 g sugars, 4 g fibre); 187 mg sodium
