At a glance
You're looking at a 35-minute potato salad that swaps traditional root veggies for a colorful frozen vegetable mix, giving it a fresh crunch. The trick here is keeping everything warm rather than cold—you'll boil the potatoes, quickly sauté the vegetables to lock in their color, then toss it all together with a tangy mustard-yogurt dressing while it's still lukewarm.
1/3
Boil the potatoes and heat up the pan
Peel and chop the potatoes, then put them on to boil in salted water. Get a large, deep pan ready — for jobs like this I like to use my favorite wok.
For this step
0/12/3
Sauté the vegetables
Melt some butter in the pan and sauté the shallot in it, cut into fairly large pieces if you like. Cook until it turns glassy. Then add the thawed vegetables. Season with salt and pepper. Sauté briefly so the vegetables keep their color and stay crunchy.
For this step
0/53/3
Mix everything with the dressing
Combine the buttery vegetables with the cooked potatoes. Let the mixture cool for a moment, but keep it lukewarm rather than cold. This salad is actually best served warm — not fully cold, not hot. Mix the mustard with the yogurt and stir it into the salad.
For this step
0/2
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
