This Potato Veggie Salad with Yogurt Dressing has roughly equal amounts of the different vegetables, fruit, corn and potatoes; equal amount in volume. This is a salad where the potato is one of the ingredients, not the primary one.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Servings: 2people
Author: Marinka
Ingredients
4ouncesspinach
1avocado
8ounces small potatoescooked
4ouncescucumber
2ouncescheeseJarlsberg Cheese
1earcorn
1/2red bell pepper
Yogurt Dressing
1/4cupyogurt
1/2teaspooncurry powder
1tablespoonolive oil
1tablespoonlemon juice
salt and pepper
Instructions
Whisk together yogurt, curry powder, olive oil, lemon juice and salt and pepper.
Wash the potatoes and cook them with peel until they're done. Allow to cool.
Cook the corn for 15 minutes in boiling water with salt. Allow to cool.
Wash the spinach, pat dry and cut in small pieces.
Peel the cucumber and cut in small cubes
Place the cooled corn, cut side down, on a cutting board. Use a sharp knife and cut downward, cutting kernels from the cob.
Cut the cooled potatoes and the cheese in cubes.
Clean the bell pepper and discard the core and seeds and cut in small cubes.
Cut the avocado in half, remove the seed and peel and cut the fruit in small cubes.
Mix fruit, vegetables, potato and cheese and pour dressing over salad.
Mix and add salt and pepper to taste. Divide over 2 bowls or plates and serve.