This potato salad was inspired by one of my best friends Kerry. It is low fat and perfect for hiking or summer picnics.
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
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)
Calories per serving – 200
Macros per serving 40 carbs/5 protein/1 fat
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.