Light & Fresh Potato Salad [V, GF]

This is potato salad with a healthier spin – it’s packed with veggies and has a light and fresh taste!

I will tell you, I haven’t ever really eaten potato salad because I don’t care for mayo or mustard. This one has just enough mustard for the color, and no mayo to speak of. This is a great way to throw together something tasty and hearty. I brought this to a pool party this weekend, and it was a hit! People really liked the asparagus and artichokes inside.

Since becoming a “real” adult, I have actually enjoyed getting to try new veggies and expand my taste horizons. Blogging has been a great help in encouraging new flavors and combinations. I wish I would have known at a younger age that roasted asparagus with lemon is basically like weeknight heaven. Teaching kids healthy choices should be a top priority for caregivers.

I am excited to announce that this post is being brought to you by Produce for Kids, an organization that promotes education about easy healthy food choices to parents and kids, and raises money for non-profit organizations that benefit children. While I have been compensated for this post, the opinions are mine.

Feeding America supports a network of food banks around the US. I have had the privilege to spend time in one of those food banks here in the Tulsa area, the Community Food Bank of Eastern Oklahoma. Oklahoma is one of the states with the lowest amount of food security, and there are only two major food banks in the state. The other, in Oklahoma City, is the Regional Food Bank of Oklahoma.

Produce for Kids has teamed up with Homeland grocery stores for June. Signs will be posted around the stores pointing out some of their healthy choices. By adding these items to your cart at Homeland, you will be helping support the mission of the Regional Food Bank of Oklahoma.I’m providing a recipe from their website. They are designed to be quick and easy snacks and meals for children and families. The photos are my own, but the ingredient list was provided. I’ve made my own adaptions to the building of the recipe. You can find many other similar recipes at their website.

I don’t have a Homeland in my area, but others in the surrounding 918 area and the Oklahoma City area do! In place of the Melissa’s yellow potatoes, I got some yellow potatoes from our favorite potato grower at the Tulsa Farmers’ Market.

I hope that through a recipe like these, kids can learn to enJOY their fruits and veggies, as I have also started to!

xx Hillary

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Light & Fresh Potato Salad

Course Appetizer, Side Dish, Side Vegetable, Vegetarian

Keyword potato, potato salad

Prep Time 20 minutes

Cook Time 20 minutes

Cooling Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 lbs yellow potatoes cut into 3/4-inch pieces
• 1 t. salt plus 1/4 tsp.
• 1 lb asparagus tough ends trimmed
• 1 T. olive oil
• 1 T. lemon juice
• 3 T. Greek yogurt
• 2 T. Italian dressing
• 2 t. yellow mustard
• 1/4 t. ground black pepper
• 1 can quartered artichoke hearts packed in water, drained
• 1/2 sweet onion thinly sliced
• 1 C. cherry tomatoes halved
• 1 package spinach

Instructions

1. Add potatoes and 1 tsp. salt to medium saucepan. Add enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer 7-10 minutes, or until potatoes are tender.
2. Drain potatoes and let cool 30 minutes.
3. Cut asparagus spears into 1/4″ pieces. Mix asparagus, olive oil, lemon juice, Italian dressing, onion and ¼ tsp. salt in bowl and allow it to marinate.
4. Add Greek yogurt, mustard, pepper, artichokes, onion, tomatoes and potatoes and stir to coat.
5. Serve immediately on bed of spinach or cover and refrigerate up to 24 hours before serving.

Recipe Notes

Recipe provided by the Produce for Kids website, adaptations mine.[br]http://www.produceforkids.com/meal-planning/light-fresh-potato-salad