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RECIPE
11 INGREDIENTS 5 STEPS 20min

Potato Salad with Lemon & Roasted Garlic MAIO Dressing

4.0
2 Ratings
What really gives this recipe flavor is boiling the potatoes in salted water with fresh herbs. This salty herb bath perfectly seasons the potatoes, giving them the loveliest flavor all the way through. MAIO is a yogurt-based mayonnaise, which gives the salad a lighter taste, but feel free to use a mix of yogurt, regular mayonnaise and garlic as a substitute.
Potato Salad with Lemon & Roasted Garlic MAIO Dressing Recipe | SideChef
What really gives this recipe flavor is boiling the potatoes in salted water with fresh herbs. This salty herb bath perfectly seasons the potatoes, giving them the loveliest flavor all the way through. MAIO is a yogurt-based mayonnaise, which gives the salad a lighter taste, but feel free to use a mix of yogurt, regular mayonnaise and garlic as a substitute.
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
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Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
http://www.ful-filled.com
20min
Total Time
$2.22
Cost Per Serving

Ingredients

Servings
6
US / METRIC
2 sprigs
2 sprigs
Fresh Thyme Leaves
1 Tbsp
3 cups
Asparagus , chopped
1 bunch
Radishes , thinly sliced
1/2 cup
Plain MAIO®
1/2 cup
Garlic Roasted MAIO®
1/2
Lemon , juiced
2 Tbsp
Fresh Dill , chopped
plus more for garnish
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Fulfilled by
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Nutrition Per Serving

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CALORIES
288
FAT
25.4 g
PROTEIN
2.6 g
CARBS
15.0 g

Cooking Instructions

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Step 1
Cut New Potatoes (3 cups) in half (larger potatoes can be chopped into four small pieces) and add them to a pot. Cover with water, add Salt (1 Tbsp) , Fresh Rosemary (2 sprigs) , Fresh Mint (2 sprigs) and Fresh Thyme Leaves (2 sprigs) and bring to a boil. Once boiling, cook potatoes for about ten minutes, checking the potatoes at about eight minutes for doneness.
Step 2
Once the potatoes are cooked, remove herb sprigs and take the potatoes out of the cooking water (Save this cooking water to blanch the asparagus). Let potatoes cool to room temperature.
Step 3
Prepare an ice bath and boil the Asparagus (3 cups) in the leftover potato water for two minutes, then drain and place into the ice bath.
Step 4
While the potatoes and asparagus cool, whisk Plain MAIO® (1/2 cup) and Garlic Roasted MAIO® (1/2 cup) with juice from the Lemon (1/2) and Fresh Dill (2 Tbsp) .
Step 5
Once the potatoes have cooled to room temperature, add the potatoes, asparagus and Radishes (1 bunch) to a large bowl in layers so they are evenly distributed, also adding dollops of the dressing as you layer your vegetables. Finish the top of the potato salad with dollops of the remaining dressing, asparagus pieces, sliced radishes and a sprinkle of fresh chopped dill for garnish. Serve chilled or at room temperature.
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Nutrition Per Serving
Calories
288
% Daily Value*
Fat
25.4 g
33%
Saturated Fat
1.3 g
6%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
15.0 g
5%
Fiber
3.7 g
13%
Sugars
2.7 g
--
Protein
2.6 g
5%
Sodium
1561.1 mg
68%
Vitamin D
--
--
Calcium
56.8 mg
4%
Iron
2.1 mg
12%
Potassium
300.2 mg
6%
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