Potato & Broccoli Salad with Yogurt

 Description

This Potato & Broccoli Salad with Yogurt is a light, creamy, and refreshing alternative to traditional mayo-based salads. Tender potatoes and crisp broccoli are tossed with a tangy yogurt dressing, fresh herbs, and a hint of onion for a balanced, nutritious side dish. It’s perfect for picnics, meal prep, or a healthy everyday meal.

 Servings

• Serves: 4–5 people

 Prep & Cook Time

• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Total Time: ~30 minutes

 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 yogurt (preferably Greek yogurt)
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard (optional)
• 1 garlic clove (minced)
• Salt and black pepper (to taste)

 Instructions

1. Cook the Vegetables

• Boil the potatoes in salted water for 8–10 minutes, or until fork-tender.
• In the last 2–3 minutes, add broccoli florets to the same pot.
• Drain and let them cool completely.

2. Prepare the Dressing

• In a bowl, whisk together yogurt, olive oil, lemon juice, mustard, garlic, salt, and pepper until smooth.

3. Assemble the Salad

• In a large bowl, combine cooled potatoes, broccoli, red onion, and parsley.
• Pour the yogurt dressing over and gently toss until evenly coated.

4. Chill & Serve

• Refrigerate for at least 20 minutes before serving for best flavor.
• Garnish with extra parsley if desired.

 Tips for Best Results

• Don’t overcook broccoli—keep it slightly crisp for texture.
• Let vegetables cool before adding yogurt to prevent watery dressing.
• Use thick yogurt to keep the salad creamy, not runny.
• Add crunch with nuts or seeds (like sunflower seeds).

 Notes

• You can add boiled eggs or grilled chicken for extra protein.
• Substitute parsley with dill for a different flavor profile.
• Low-fat yogurt works well for a lighter version.

 Nutritional Information (Per Serving – Approx.)

• Calories: 180–220 kcal
• Protein: 6–8 g
• Carbohydrates: 25–30 g
• Fat: 5–7 g
• Fiber: 4–5 g

 Health Benefits

• Potatoes: Provide energy and potassium
• Broccoli: Rich in fiber, vitamin C, and antioxidants
• Yogurt: Supports gut health with probiotics
• Low Fat: Healthier alternative to mayonnaise-based salads

 Q&A

Q1: Can I make this salad ahead of time?
Yes, it tastes even better after a few hours in the fridge.

Q2: How long does it last in the fridge?
Up to 2–3 days in an airtight container.

Q3: Can I use frozen broccoli?
Yes, but blanch it lightly and drain well to avoid excess water.

Q4: Is this recipe suitable for weight loss?
Yes, it’s lower in fat and high in fiber, making it filling and balanced.

Q5: Can I make it vegan?
Absolutely—use plant-based yogurt like almond or soy yogurt.