Ingredients
Potato Salad
- 6-8 pre-steamed and cooled yellow or red potatoes
- 1/2 cucumber, chopped
- 1/4 red onion, minced
- 15-20 cherry tomatoes, sliced
- 10-15 kalamata olives, chopped
Dressing
- 2-3 tbsp white wine vinegar
- 1-2 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp dry dill or add any fresh herbs you like
- 1/2 tsp salt
- Juice of 1/2 lemon (optional)
Instructions
- Chop your potatoes and add them into a large mixing bowl. If you don't have pre-steamed potatoes in the fridge you will want to place 1/2 to a full 5lb bag of red or yellow potatoes in a steamer tray over a large pot of boiling water and let steam until soft, usually 15-20 minutes.
- You can also do this in your Instant pot on the pressure cook setting for 5 minutes and let it naturally release. Place the potatoes in a bowl (uncovered) in the fridge to cool.
- Add in the rest of your chopped veggies. You can use whatever veggies you like in this.
- Bell peppers are really good as well as artichokes, capers, sun-dried tomatoes etc. Mix the veggies with the potatoes.
- In a small bowl whisk together your dressing ingredients and pour over top of the potato salad.
- This will keep in the fridge for 3-4 days and is best served cold.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 293kcal |
| Protein | 7.6g (10.3%) |
| Carbs | 57.6g (78.5%) |
| Fat | 4.5g (13.6%) |
|
Protein (10.3%)
Carbs (78.5%)
Fat (13.6%)
|
|
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