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🍽️ Italian Potato Salad with Yogurt Dressing

310 kcal · 30 min · 4 servings

Ingredients

• 800 g potatoes (e.g. small new potatoes)
• salt
• 1 pack FRoSTA (Italian vegetable mix)
• 2 tbsp oil
• 1 clove garlic
• 250 g Greek yogurt
• 4 tbsp FRoSTA (parsley)
• 1 tbsp liquid honey
• 0.5 organic lemon (zested peel)
• pepper
• 50 g arugula
• 200 g cherry tomatoes

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes in salted water for about 20 minutes.
3. 3. Heat the FRoSTA Vegetable Mix Italian Kitchen frozen with oil in a pan on the highest setting.
4. 4. Cook the vegetables over medium heat for 10 to 12 minutes.
5. 5. Stir the vegetables frequently.
6. 6. Peel the garlic cloves.
7. 7. Chop the garlic finely.
8. 8. Mix the garlic with yogurt, FRoSTA Parsley, honey, lemon zest, salt, and pepper.
9. 9. Finally, adjust the seasoning of the dressing to taste.
10. 10. Clean and wash the arugula.
11. 11. Wash the cherry tomatoes.
12. 12. Halve the cherry tomatoes.
13. 13. Drain the potatoes.
14. 14. Rinse the potatoes with cold water to stop the cooking process.
15. 15. Place the potatoes, vegetables, and tomatoes in a bowl.
16. 16. Add the dressing.
17. 17. Mix everything well.
18. 18. Season with salt and pepper.
19. 19. Gently fold in the arugula.
20. 20. Serve the salad.

Nutrition per serving

• kcal: 310
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 42 g