Potato & Broccoli Salad with Yogurt

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Potato & Broccoli Salad with Yogurt

Table of Contents

 Description

This Potato & Broccoli Salad with Yogurt is a fresh, creamy, and healthier twist on classic potato salad. Tender potatoes and crisp broccoli florets are tossed in a light yogurt-based dressing, giving it a tangy, refreshing flavour without the heaviness of mayonnaise. Packed with texture and nutrients, this salad is perfect for picnics, meal prep, or as a wholesome side dish.

 Servings

Serves: 4–6 people

 Ingredients

For the Salad:

  • 3 cups potatoes (peeled and cubed)
  • 2 cups broccoli florets
  • ¼ cup red onion (finely diced)
  • 2 tbsp fresh parsley (chopped)

For the Yogurt Dressing:

  • 1 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic (minced)
  • Salt & black pepper to taste

Optional Add-ins:

  • ¼ cup cooked bacon bits or turkey bacon
  • 2 tbsp sunflower seeds or nuts

 Instructions

  1. Cook Potatoes
    • Boil cubed potatoes in salted water for 10–12 minutes until tender
    • Drain and let cool
  2. Prepare Broccoli
    • Blanch broccoli in boiling water for 1–2 minutes
    • Transfer to cold water to keep bright and crisp
  3. Make Dressing
    • In a bowl, whisk together yogurt, olive oil, lemon juice, mustard, garlic, salt, and pepper
  4. Combine Salad
    • In a large bowl, add potatoes, broccoli, onion, and parsley
    • Pour dressing over and gently mix
  5. Chill & Serve
    • Refrigerate for at least 20–30 minutes before serving
    • Add optional toppings before serving
See also  Shredded Mexican Chicken recipe 

 Notes

  • Don’t overcook potatoes—they should hold their shape
  • Greek yogurt gives a thicker, creamier texture
  • Adjust lemon for more tanginess

 Tips

  • Add boiled eggs for extra protein 🥚
  • Use baby potatoes with skin for more fiber
  • Sprinkle chili flakes for a slight kick 🌶️
  • Serve chilled for best flavor

 Nutritional Information (Approx per serving)

  • Calories: 180–250 kcal
  • Protein: 6–10g
  • Carbohydrates: 25–30g
  • Fat: 6–10g
  • Fiber: 3–5g

 Health Benefits

  • Potatoes: Provide energy and potassium
  • Broccoli: Rich in vitamins C, K, and antioxidants
  • Greek yogurt: High in protein and supports gut health
  • Olive oil: Heart-healthy fats

 Q&A

Q1: Can I make this ahead of time?
Yes! It tastes even better after chilling for a few hours.

Q2: Can I make it vegan?
Yes—use plant-based yogurt.

Q3: How long does it last?
Up to 3 days in the fridge in an airtight container.

Q4: Can I skip boiling broccoli?
Yes, you can use it raw for extra crunch.

Q5: What can I serve it with?
Grilled chicken, fish, sandwiches, or BBQ dishes.

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