I created this recipe for my client, Steamables Side Delights. Thank you for supporting the brands that keep me inspired in the kitchen. 

Once it’s nice enough outside to grill, weeknight dinners get so much easier.  As long as the sun is shining outside, odds are pretty good that you’ll find a big bowl of potato salad or pasta salad in our refrigerator. Its easy to make ahead, keeps well, and can be paired with just about any protein for a quick and easy meal. Plus if you load them up with veggies they can even double as lunch!

Since I don’t eat mayonnaise, I’ve gotten pretty creative with my potato salad over the years. My signature salad has a creamy dressing made with Greek yogurt and hummus, but I also love to make Nicoise-style potato salad with mustardy dressing and, if I’m feeling fancy, warm potato salad with sherry vinaigrette.

I felt like I needed another creamy potato salad in my repertoire, so I developed this red potato salad with creamy chimichurri dressing. Chimichurri is a zippy Argentinean condiment made with loads of garlic, parsley, and red wine vinegar – I’m obsessed! Chimichurri is traditionally paired with grilled meat or seafood, but I also love using it as the base for a vinaigrette or even as an easy way to jazz up an egg sandwich. For this potato salad recipe, I combined the flavors of chimichurri with Greek yogurt to make a creamy dressing with a ton of flavor.

The one downside to making potato salad is that I’m reallllly impatient. I hate waiting for water to boil, and potatoes can take a long time to cook! For a while, Shawn banned me from cooking them because he was tired of me serving them to him half raw. Luckily I’ve gotten better over the years (an induction burner helped!) so they’re back on our table.

A year or two ago I discovered Steamables potatoes, which make things even easier. They’re triple-washed and come in a bag that can go right into the microwave. All is takes is 7-8 minutes and the potatoes come out perfectly cooked every time.

Plus, these smaller sized potatoes are just super cute! Sometimes I buy them, cut the bag open, and roast them because I know they’ll always be great. (Plus there are purple ones!)

How to make Red Potato Salad with Creamy Chimichurri Dressing

To make this red potato salad, start by cooking your potatoes. While they cook, heat a little bit of oil in a pan and ass some asparagus. Cook it for about 3 minutes on each side, until it’s lightly charred. Set the potatoes and asparagus aside until they’re cool enough to handle.

While the vegetables cool, make the dressing by mixing together fat free Greek yogurt, freshly chopped parsley and oregano, red pepper flakes, olive oil, and red wine vinegar. Season the dressing to taste with salt and pepper.

Cut the potatoes into quarters and the asparagus into 1-inch pieces, then add them to the dressing along with some chopped kale and radishes. I love the peppery crunch that radishes add to the potato salad, but you can leave them out if they’re not your jam.

Mix everything up and refrigerate it until it’s thoroughly chilled. The potato salad will keep for a few days, but the dressing can start to taste flat after a while. If that happens, mix in a glug or two of vinegar to perk things back up.

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Red Potato Salad with Chimichurri and Spring Vegetables

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 159kcal

Author Lauren Keating

Ingredients

• 1 bag Steamables Side Delights red potatoes or 1 pound small red potatoes
• 1 teaspoon olive oil
• 10 asparagus stalks trimmed
• ¾ cup plain 0% Greek yogurt
• 2 garlic cloves minced
• 1 bunch parsley about 1 cup, chopped
• ½ bunch oregano about 1/4 cup, chopped
• ½ cup red wine vinegar
• ⅓ cup olive oil
• 2 teaspoon crushed red pepper
• 1 cup chopped kale
• 6 radishes quartered

Instructions

• Cook the potatoes until soft (in the case of Side Delights, microwave the bag for 8 minutes). Set aside and let cool to the touch. Cut the potatoes into quarters.
• Heat 1 teaspoon olive oil in a heavy skillet. Add the asparagus and cook 3 minutes on each side, until lightly charred. Remove from heat and cut into 1-inch pieces.
• In a large mixing bowl, combine the yogurt, garlic, parsley, oregano, red pepper flakes, vinegar, and oil. Mix well. Season to taste with salt and pepper.
• Mix in the potatoes, asparagus, kale, and radishes.
• Chill well before serving.

Notes

If the potato salad tastes flat after it sits, mix in a generous splash of vinegar to perk it back up.

Nutrition

Calories: 159kcal | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 31mg | Fiber: 2g | Sugar: 2g

Looking for more potato salad recipes? Check out French Potato Salad , Mexican Potato Salad, German Potato Salad & Pan Roasted Smoky Potato Salad.

This healthy sweet potato casserole is a warm and comforting side dish that makes a frequent appearance on my dining room table in the colder months.

The curried cashews that top this sweet potato casserole were one of my favorite recipes from culinary school.

We made them to add to quinoa and apple salad, but I’ve been looking for ways to incorporate them into other recipes ever since.

As soon as the cooler weather began to roll in, it hit me: sweet potato casserole! The buttery, spicy nuts are an amazing contrast to silky smooth sweet potatoes.

Ingredients You’ll Need

Sweet Potatoes.

Orange Juice. Instead of using milk or butter, I mashed the sweet potatoes with orange juice. It gives the potatoes a nice bright flavor and keeps the recipe dairy free.

Cashews.

Madras Curry Powder. This has a richer flavor and more spice than the traditional yellow curry powder that you might be more familiar with.

Egg. An egg mixed in to the potatoes helps them rise a little so they’re light and fluffy, but you can omit it for a vegan option.

Shredded Coconut. I like to use unsweetened coconut for additional flavor and texture.

Brown Sugar. For a hint of sweetness to balance out the spicy curry and tart orange juice. You can use either dark brown sugar or light brown sugar in this recipe.

Variations

• Try using reduced calorie orange juice for less sugar
• OJ with pulp or without — it’s your choice!
• Use a combination of sweet potatoes and roasted butternut squash to reduce carbs
• Omit the egg to make it vegan

More healthy casserole recipes

• Healthy Broccoli Casserole
• Fresh Green Bean Casserole
• Cajun Turkey Casserole
• Cheesy Baked Scalloped Potatoes

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Healthy Sweet Potato Casserole

This healthy sweet potato casserole is topped with a flavorful curry-cashew topping that gives it an irresistible crunch. Perfect for a cozy night in or a special holiday meal, this casserole is a must-try for sweet potato lovers.

Course Side Dish

Cuisine American

Keyword healthy sweet potato casserole, sweet potato casserole with curry

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 196kcal

Author Lauren Keating

Ingredients

• ¾ cup halved raw cashews
• 1 teaspoon grape seed oil
• ½ teaspoon Madras curry powder
• 2 large sweet potatoes about 4 pounds total
• ½ cup orange juice
• Salt and pepper to taste
• 1 large egg beaten
• 2 tablespoons shredded coconut
• 1 teaspoon brown sugar

Instructions

• Heat your oven to 325°F.
• Toss the cashews with the oil, curry powder and salt. Arrange them in a baking sheet in a single layer. Bake until lightly toasted, 5 to 8 minutes.
• Meanwhile, peel the sweet potatoes and cut them into 2-inch cubes. Place them in a large pot and cover with water. Bring to a boil, then simmer until fork-tender — about 15 minutes.
• Drain the potatoes and return them to the pot. Add the orange juice and mash until smooth. Season to taste with salt and pepper. Stir in the egg, then transfer the potatoes to a 9"x13" baking dish.
• Mix the toasted cashews with the coconut and brown sugar. Scatter them over the mashed sweet potatoes.
• Return to the oven and bake for 15 to 20 minutes, or until the casserole is golden brown and slightly puffed.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 24g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 62mg | Potassium: 422mg | Fiber: 3g | Sugar: 8g | Vitamin A: 10774IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg