This is a quick, healthy and delicious potato salad I fixed,
when I was actually not in the mood for cooking.
This is a perfect salad for the hot season. But also for the colder ones.
Great for BBQ's and lunchboxes. And you never can go wrong with potatoes, right.
Sometimes I like to leave the skin of a potato on.
The skin contains minerals and nutrients, so I enjoy it as often I can with the skin.
I cooked 5 middle sized jacket potatoes.
Cooled them down complete, cut into chunks and
mixed with:
1/2 an onion - halved and sliced,
1 spring onion stalk - sliced
5 baby capsicums - sliced,
half a Lebanese cucumber - halved and sliced,
1/4 cup (small bunch) fresh parsley - chopped
and a small bunch of chives
For the dressing I used:
the juice of half a lemon
the juice of half a small orange
1 tsp organic Dijon mustard
1- 1,5 tbsp organic Maple Syrup
1 tbsp organic cold pressed extra virgin olive oil
1 splash of water
season with a bit of pink salt and black pepper
Directions:
- boil the potatoes and cool down completely.
- Add all salad ingredients to a bowl.
- Dressing: Mix all dressing ingredients together.
- Combine the salad with the dressing.
- Refrigerate for about 2 hours or longer.
Serve salad to your next BBQ or enjoy just on its own as light lunch or dinner!
ENJOY :-)