With everyone staying at home I thought I would share a little lunch recipe that I made, a healthy potato salad. I hope in this crazy time you’re staying safe and staying home!!
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Healthy Potato Salad
For this recipe you will need:
- Potatoe -1 cup for a single-serve.
- The potato I used was leftover from dinner. You can always add more potato as needed or cook up a large batch just make sure its cold before making the salad.
- Something green – 1 handful or more if you like
- This could be lettuce, spinach, rocket or any green leaf that you like. I used butter lettuce that I needed to use up.
- Tomato – 1/2 a small tomato
- Cucumber – about a handful
- Basil Pesto – 1 tsp (sometimes this can be quite strong)
- I know that not everyone likes pesto, so feel free to skip this one or add in something else that you like.
- Mayonaise – 1 tablespoon
- Because it’s not potato salad without mayo.
For the quantities above I have estimated as I just poped the ingredients in my bowl, so you don’t need to follow them exactly. Feel free to add or remove ingredients as you wish to suit your tas
Putting together the salad is easy:
- Pop the potato in a bowl – or in my case use the bowl that I had it in when storing in the fridge.
- Wash the lettuce and put aside to dry for a few minutes.
- Chop the tomato and cucumber and add to the bowl
- Add in the lettuce. I tore mine into bite-sized pieces.
- Add in the mayonnaise and pesto
- Stir well. Make sure the pesto has costed everything and there are no lumps of the dressing anywhere.
- Enjoy!
Finished Salad
This is the end result, a really delicious potato salad. By reducing the mayo, and adding some leafy greens the salad is much healthier than the traditional potato salad. The only thing I would suggest adding in some protein such as chicken.
I don’t usually share recipes but here is one for Anzac Day Biscuits
