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Healthy Potato Salad

By: Ramona Cuisine from ramonascuisine.com
Updated July 20, 2020
Healthy Potato Salad
Healthy Potato Salad

"This healthy potato salad recipe packed with flavour and beautiful textures makes such a great gluten-free and vegetarian recipe. I’m a huge fan of wholesomeness and eating as wholesome as possible is the key to a successful healthy lifestyle. Homemade food and homemade cooking rocks! One very important aspect for any healthy dish is, of course, the home preparedness aspect, to know exactly how is made and what goes in. Knowing all the ingredients that are going into a dish and exactly what ingredients we are eating is pretty important. Even a mayo can be a healthier one."

Notes Remember, you are only using 2 tbsp of this mayonnaise, keep the rest refrigerated in a sealed jar for later use.
Spring garlic is the new garlic – use leaves too. The best is to paste it in a mortar with the pestle to get all these flavours in this beautiful and healthy potato salad.
Olives should be pitted otherwise you will need to remember they’re not so you don’t damage your teeth
If you are in a hurry and want to peel the potatoes quick, have a large bowl half full with water and ice. Place them into the cold water as soon as they finished boiling and you have drained the hot water. It will make it much easier to peel them too. Make a little cut all around on the potato surface and literally squeeze them out of the skin. It is brilliant!

Serves4

Preparation Time20 min

Cooking Time15 min

Cooking MethodSlow Cooker

Ingredients

  • For the salad: 700 g white potatoes Washed thoroughly and boiled
  • 6 hard boiled eggs
  • 3 small pickled cucumbers or pickled onions chopped
  • 1 handful Kalamata olives use more if you wish (pitted) *
  • 3 spring garlic crushed and finely chopped
  • 4 spring onions or scallions
  • 8 tbsp parsley and dill chopped finely also add fresh thyme if you like
  • For the dressing: 100 ml yogurt don’t use a fat free – I used 5%
  • 1 tsp honey or 1/2 tsp cane sugar
  • 1 tsp mustard yellow mustard
  • 2 tbsp lemon juice juice from half a lemon
  • 3 tbsp cider vinegar organic (with mother)

Instructions

  1. Start by washing thoroughly and then boil the potatoes with 1 tsp salt. I choose smaller sized non-floury potatoes for my salads in general and I always leave the skin on. Boil according to their size and type. Approximately 10-15 min. You will know when they ready by doing the fork test. Pierce them with a fork or a toothpick if they are done the fork spikes will go through the potato with ease. I generally wash the eggs, boil them together with the potatoes and remove these with a slotted spoon after 8 min placing them into a bowl containing ice cubed and water.

  2. When the potatoes are ready, drain the water and set aside to cool. Decide if you want to leave or remove the skin. If you don't want the skin, peel them as soon as they are cool enough to be handled. Peel the hard-boiled eggs.

  3. While the potatoes are cooling, take a larger bowl and mix together the dressing ingredients, the vinegar, crushed or chopped spring garlic, salt, freshly ground black pepper. Mix well and set aside.

  4. Add the other ingredients like the olives, spring onion, chopped pickled cucumbers, chopped parsley and dill, chopped eggs and cubed potatoes.

  5. Give it all a good old mix and season more if you would like. Oh, yes, for me a pinch of dry red chili or cayenne pepper, please! Serve and enjoy!

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