At a glance
This fresh potato salad swaps out traditional root vegetables for a colorful frozen veggie mix with peppers, peas, broccoli, and red onion, all tossed in a light mustard-yogurt dressing. You'll boil potatoes, quickly sauté the veggies to keep them crisp and vibrant, then combine everything while it's still lukewarm—the trickiest part is getting the temperature just right since this salad is best enjoyed warm, not cold or piping hot.
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Boil the potatoes and heat the pan
Peel and chop the potatoes, then boil them in salted water. Get a large, deep pan ready — for this kind of thing I like to use my trusty wok.
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Sauté the vegetables
Melt the butter in the pan and sauté the shallot, cut into fairly large pieces, until translucent. Then add the thawed vegetables. Season with salt and pepper, and cook briefly so the vegetables keep their colour and stay crisp.
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Mix everything with the dressing
Combine the buttery vegetables with the cooked potatoes. Let the mixture cool slightly, but keep it lukewarm rather than cold — this salad is best served lukewarm, not chilled and not hot. Stir the mustard into the yoghurt and mix it through the salad.
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