Spring Potato And Scallion Salad, Mayonnaise-Free

Name: Spring Potato And Scallion Salad, Mayonnaise-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1000 grams waxy potatoes; 6 hard-boiled eggs; 3 scallions; 2 carrots; 150 grams feta cheese, crumbled; 1 bunch parsley (small bunch); 1 handful arugula; 2 tablespoons capers; 150 grams Greek yogurt, either full or non-fat; 1 small clove garlic; 4 tablespoons extra virgin olive oil; 2 teaspoons Dijon mustard; 1 lemon, juiced; 1 splash apple cider vinegar; 1/2 teaspoon honey; Pinch salt and pepper, to taste

Servings: persons

1000 grams waxy potatoes
6 hard-boiled eggs
3 scallions
2 carrots
150 grams feta cheese, crumbled
1 bunch parsley (small bunch)
1 handful arugula
2 tablespoons capers
150 grams Greek yogurt, either full or non-fat
1 small clove garlic
4 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
1 lemon, juiced
1 splash apple cider vinegar
1/2 teaspoon honey
Pinch salt and pepper, to taste

1
Prepare potatoes: scrub potatoes and chop into large pieces of equal size. (This is important so that they cook evenly.) Place in a medium-sized pot and fill with cold water and salt. Cover and bring to a boil. Cook on high heat until a fork easily pierces through the flesh. Drain and set aside to cool slightly.
2
Meanwhile, prepare and chop hard-boil eggs into small bite-sized pieces, dice spring onions, shave carrots thinly, finely chop parsley and coarsely chop arugula and capers. Add all ingredients to a large bowl.
3
Prepare dressing: very finely chop garlic and mix in a small jar or bowl with a pinch of salt. Whisk in olive oil, vinegar, honey, lemon and Dijon mustard until smooth. Add fresh ground pepper and more salt to taste. Set aside.
4
By now, the potatoes should be cool enough to handle (but still a bit warm). Peel if you are so inclined (I always leave the peel on, but that's my own taste) and chop into bite-sized pieces. Place potatoes in the bowl with the other ingredients. Crumble in the feta cheese and stir gently with a spoon. Pour the dressing over the top and mix everything together carefully. Lastly, dump the container of Greek yogurt over the top and stir again, gently, to incorporate into the salad.

795

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1000 grams waxy potatoes, 6 hard-boiled eggs, 3 scallions, 2 carrots, and more.

Yes, Spring Potato And Scallion Salad, Mayonnaise-Free 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.

That's it — enjoy your meal!