Midsummer Potato Salad – a delicious recipe with aubergine, soy yogurt, mustard, lemon, handful dill, onions. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
- boil the aubergine pieces in heavily salted water for a minute or two, just until softened. be careful because they get mushy real quick. drain and let cool a bit
2
- mix soy yogurt, mustard, lemon juice, dill, spring onions, salt and pepper together and give it a taste. this salad is quite zesty, just the way i like it. if you prefer it a bit rounder, simply add some maple syrup
3
- fold in the potatoes, chickpeas and aubergine. add more soy yogurt if needed, it's supposed to be really creamy
4
- place spinach around the edges of a large bowl and add the potato salad in the middle. garnish with dill, spring onions, strawberries and lemon for example
5
- enjoy on your smorgasbord, with bbq, or as a meal in itself
354
kcal
Calories
4
g
Fat
68
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 aubergine, 1 cup soy yogurt, 3 tablespoons mustard, 1 lemon wedge, and more.
Yes, Midsummer Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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