Salad with blue potatoes, tomatoes and mayonaise on a lettuce leaf
  • Easy
  • 60 Minutes
  • Serves 4-6

Nutrition Per Serving

  • Calories: 220 Cal

Download Recipe

Ingredients

  • 1 1/2 Pounds Red or Purple Potatoes; steamed or boiled until soft and cooled
  • 1/2 Cup Plain Greek Style Yogurt or Mayonnaise
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2-1 tsp. Sea Salt, or to taste
  • 1 tsp. freshly ground Pepper
  • 1/4 Cup Blue or Feta Cheese, crumbled
  • 1 Cup Red Cherry Tomatoes, cut in half
  • 1 Cup of Spinach Leaves
  • 2 Tbsp. Parsley Leaves, finely chopped

Directions

  1. DIRECTIONS FOR BOILING POTATOES:
    Place potatoes in a large pot and cover with 1 inch of cold water. Add 1 Tbsp. sea salt to water. Bring to boil and cook for about 15-20 minutes, or until can be pierced easily with a knife. Drain in a colander and cool.
  2. DIRECTIONS FOR STEAMING POTATOES:
    Place potatoes in the steamer. Cover and cook for about 15-20 minutes, or until can be pierced easily with a knife. Remove from the heat.
  3. PREPARATION DIRECTIONS:
    In a large bowl, whisk together yogurt or mayonnaise and half of the crumbled cheese.
  4. Cut the cooled potatoes in half.
  5. In a large bowl, combine the greek yogurt, cheese, salt, and pepper.
  6. Fold in the potatoes.
  7. Add half of the spinach to a serving bowl. Add half of the potato mixture. Layer the remaining potato mixture, spinach, and cherry tomatoes. Top with remaining cheese and parsley.