Gorgeous, vibrant Purely Purple Little Potatoes liven up this chard salad recipe made with a mint and yogurt dressing.
- Large pot
- Steamer basket
- 1.5 lbs Little Potatoes, halved (this recipe uses Little Purely Purples™, but you can use any kind you like)
- 2 medium carrots, cut into 1/2-inch slices
- 1 red onion, halved and then cut into four wedges
- 1/2 bunch rainbow chard, chopped
- 1/2 cup yogurt
- 1/4 cup water
- 1/2 cup mint, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp cumin
- 1/8 tsp ground pepper
Fill a large pot with one inch of water and cover with a steamer; bring to a boil. Layer potatoes then carrots and then onions in the steamer. Reduce to medium heat, cover and steam for 15 to 20 minutes, or until potatoes are fork tender, then add chard and steam for another five minutes.
While the vegetables are cooking, combine all the dressing ingredients together in a bowl and allow to sit for 20 minutes in the refrigerator.
Carefully remove vegetables from the steamer and top with mint dressing.