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To prepare


  1. Bring a pot of water to a boil. Add potatoes and cook for 5 minutes. Preheat the grill to medium high heat. In a grill basked add potato halves, edamame, corn, and red pepper. Drizzle vegetables with olive oil and season with salt and pepper. Grill for 15 minutes until charred and potatoes are tender.
  2. Meanwhile, make dressing. Mix together Oikos Greek yogurt, avocado, jalapeno, lime zest, honey, cilantro, and basil, mix until smooth. Season with salt and pepper.
  3. Toss potato salad with Oikos Greek yogurt and avocado dressing. 

Corn and Edamame Potato Salad

Classic potato salad gets a twist with grill corn, edamame beans and a tangy Greek yogurt dressing.

Author: Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.

Appetizer

Ingredients


  • 1 lb red skinned baby potatoes, halved
  • 1 cup (250 mL) edamame
  • 1 cup (250 mL) corn kernels
  • ½ cup (125 mL) diced red pepper
  • 2 tablespoons (30 mL) extra virgin olive oil
  • ½ cup (125 mL) Oikos 2% Plain Greek Yogurt
  • 1 ripe avocado
  • 1 tablespoon (15 mL) minced jalapeno
  • 1 tablespoon (15 mL) lime zest
  • 1 tablespoon (15 mL) honey
  • 1 tablespoon (15 mL) chopped cilantro
  • 1 tablespoon (15 mL) chopped basil
  • Salt and pepper
10 min.
20 min.
x 5

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