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Light & Fresh Potato Salad

Amber Gray
Cook Time 35 mins
Total Time 35 mins
Course Gluten Free
Servings 6
Calories 179 kcal


  • 2 pounds small red potatoes quartered
  • 1 plus 1/4 tsp. teaspoon salt, divided
  • 1 pound asparagus tough ends trimmed, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoon Greek yogurt
  • 2 tablespoon Italian vinaigrette
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon pepper
  • 1 14 oz. can quartered artichoke hearts, drained
  • 1/2 sweet onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 package baby spinach


  • 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.
  • Drain potatoes and let cool 30 minutes.
  • Cut off top bud of asparagus spears and place in bowl. Chop rest of spears into 1/4" pieces ad add to bowl. Mix asparagus, olive oil, lemon juice and ¼ tsp. salt in bowl and allow to marinate. Add Greek yogurt, Italian dressing, mustard and pepper to bowl and stir well. Add artichokes, onion, tomatoes and potatoes and stir to coat.
  • Serve immediately on bed of spinach or cover and refrigerate up to 24 hours before serving.


Calories: 179kcalCarbohydrates: 37.69gProtein: 7.12gFat: 1.61gSodium: 626mgFiber: 10.4g
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