Looking to use up some leftover sides? Potatoes are easy to re-purpose into a delicious hearty potato salad!
Healthy food doesn’t need to be complicated and this is a perfect example of how a few minutes can turn dreary cooked potatoes into a sensational savory salad!
Take last night’s leftover baked potatoes and chop them up into bite sized pieces. I like to leave the skin on for extra fiber and nutrients. Jazz them up with chopped celery, fresh or frozen peas, and a sprinkle of chopped scallions. Add in additional vegetables for colour, nutrition and flavour! Some of my favorite add-ins for potato salad include grated carrot, sliced bell peppers, chopped green beans, finely chopped purple cabbage or Lacinato kale.
Basic Balsamic Vinaigrette
In a small bowl combine the following ingredients:
1/4 cup extra-virgin olive oil
1/8 cup balsamic vinegar
1/2 tsp Dijon mustard
1 tsp minced garlic
1 tsp dried basil
salt and pepper to taste
Pour over salad, toss and enjoy!
In the past potatoes have been given a bad reputation. How healthy potatoes are for you depends largely on the way that you prepare them. For most people and in moderation potatoes are A-OK. But not potatoes that have not been made into french fries or suffocated with gobs of butter and sour cream before being bombarded with bacon. Steamed or plain oven baked potatoes make a starchy side that is rich in vitamin C, potassium and B6! Adding an equal amount of raw crispy vegetables to your cold potatoes will provide you with a filling and nutritious dish! Pair this salad with a healthy protein for a macro-nutrient balanced meal.