A potato salad without mayonnaise? Yep, I totally went there! As soon as potato salad is mentioned, what do you envision? For me, it’s normally potatoes slathered in mayo and whilst I like mayo, I’m not a huge fan of having so much over the potatoes that I can’t taste them.
So I decided to keep it simple and combine some potatoes with my simple lemon dressing which is super easy to make and is great drizzled over nearly everything, although maybe not desserts!
White potatoes are often vilified in the press and people have become wary of them, thinking if they eat one then they’ll gain 4lbs overnight. Erm, nope, that’s not how it works! Whilst you do need to watch your portion size (as with all food) and it goes without saying that a baked potato is better for you than a plate of greasy chips (fries), potatoes do provide health benefits.
Potatoes are a good source of vitamin C, fibre, B vitamins to name a few. They also help fight inflammation and their alkaline nature helps to balance excess acidity which can help relieve the pain of ulcers. They also contain an amino acid called tryptophan which has natural sedative properties…maybe a reason you feel sleepy and relaxed after a plate of mashed potatoes!
-750g new potatoes, scrubbed & larger ones halved
-2 spring onions, green parts only, finely sliced
-handful of fresh mint, roughly chopped
-juice of 1 lemon
-2 Tbsp. Extra Virgin Olive Oil
-1 Tbsp. Apple Cider Vinegar
-salt & pepper
How To Make
Cook the potatoes in a pan of simmering water until fork tender, drain and allow to cool.
In a jar add the dressing ingredients, pop on the lid and shake well to combine.
Once the potatoes have cooled, place in a large bowl with the chopped spring onion and mint. Pour over the dressing and lightly toss to combine.