Green Goodness Potato Salad
Try this herby and healthy take on the classic potato salad. This flavourful dish is perfect for those hot summer days when you’re after a lighter and more refreshing take on the old classic.Â
Course: Lunch, DinnerCuisine: New ZealandDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 bunch dill fronds, finely chopped
0.5 cup mint leaves, finely chopped
0.5 cup thick Greek style yoghurt
800 g new potatoes, halved
250 g green beans
0.5 telegraph cucumber, sliced
4 eggs, room temperature
Directions
- Combine garlic, mustard, dill, mint and yoghurt in a small bowl, mixing until well combined. Season to taste with salt and pepper.
- Put the potatoes in a saucepan filled with cold water. Season with salt and bring up to a boil. Simmer for 15 – 20 minutes until tender. Drain and set aside to cool.
- Cook the green beans in boiling, salted water for 3 – 4 minutes or until just tender. Drain and put into iced water until cool. Pat dry.
- In a pot of gently simmering water, gently add the eggs, cooking for 6 minutes for soft boiled eggs, or a further 2 – 3 minutes for a firmer yolk. Remove the eggs and plunge into cold water for 5 minutes. Once cooled, peel and quarter the eggs.
- To assemble the salad, gently toss the potatoes, beans, and cucumber with enough dressing to coat. Arrange the quartered eggs on top, then serve immediately.
Notes
- If you can’t get your hands on fresh dill, try substituting it for a bunch of flat leaf parsley, then add a teaspoon of dried dill to the dressing to get that delicious dill flavour.
- If you have any dressing leftover, save it to use as a dip for your favourite crunch veggies! It’s versatile and incredibly tasty.
- Try serving this salad with asparagus spears in place of the green beans when they’re available fresh and in season.
- We love all things green! Try adding in any seasonal greens available to switch things up. We love green peas, rocket, spinach, and snap peas.