Warm Potato Salad with Blueberries, Pumpkin Seeds, and Lemon Yogurt Dressing - alive magazine
Your brain loves comfort food just as much as you do! Try this hearty and satisfying warm potato salad recipe and let the comfort sink in.
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Cooking tools:
- Skillet
- Saucepan
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Stove
Ingredients
- 1 lb (450 g) unpeeled new or fingerling potatoes
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 tsp (1 mL) sea salt
- 3 cups (750 mL) bite-sized pieces romaine lettuce
- 1 cup (250 mL) blueberries
- 1/2 cup (125 mL) raw pumpkin seeds, toasted
- 1/2 cup (125 mL) pea shoots or microgreens
- 1/3 cup (80 mL) plain yogurt
- 1/3 cup (80 mL) fresh lemon juice
- 2 Tbsp (30 mL) honey
- 1 tsp (5 mL) Dijon mustard
- 1 small garlic clove, smashed and minced
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