Adding sweet and creamy Little Potatoes to all kinds of fresh lunch combinations is reason enough to keep a bowl of cooked Little Potatoes in the fridge, ready for nutritious, fast, delicious additions to salads.

Prep
15 mins
Cook
15 mins
Serves
4
Ingredients
10
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Equipment

  • Whisk
  • Mason jars

Ingredients

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Dressing:

  • 1 cup plain yogurt
  • 1 to 2 tsp masala seasoning (depending on intensity or flavor desired)
  • 1 lime, zested and juiced
  • 1 to 2 tsp liquid honey, adjusted for taste

Salad:

  • 3/4 lb Little Potatoes, cooked and diced
  • 1 cup fresh or frozen mango, diced
  • 1 cup baby spinach leaves
  • 1 cup cooked chickpeas or other canned beans, rinsed
  • 1/2 cup sweet red pepper, diced
  • 1/2 cup purple or white onion, diced
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Instructions

  • Step 1

    Whisk together dressing and divide between clean glass or plastic jars with tight fitting lids.

  • Step 2

    Layer in salad ingredients to jars, with the top layer being little potatoes.

  • Step 3

    Keep refrigerated until ready to eat or pack for a picnic. They will keep unrefrigerated for 3 hours, but best to keep cool/refrigerated.

  • Step 4

    When ready to eat and before opening jar, turn upside down and shake gently for about one minute to mix.