I guarantee you’ll love my healthy potato salad recipe. You won’t even notice that the mayo and cream are missing.
Healthy potato salad
This healthy potato salad recipe is a paranoid pregnant ladies dream.
When I was pregnant I remember the whole food thing being a bit hard as you can expect for a big eater like me.
My doctor was very relaxed about the whole thing and used to tell me I can eat whatever I want but I was one of those paranoid pregnant ladies (at least the first time around – the second I was much more relaxed about the whole thing).
To me I’d just rather steer clear of foods I’ve heard bad things about just in case.
One of those is mayo as it’s pretty much raw egg which was on my no-no list. That means no good old potato salad.
You can imagine I was pretty excited when I came across this recipe that promised a potato salad just as tasty as the original creamy version but without the mayo.
It’s actually a healthy potato salad and if you swap the honey for maple syrup or something similar, it’s even a vegan potato salad.
You might also like to try Vegan Sweet Potato bake by The Natural Foodie.
They didn’t lie in the description either. It’s full of flavour and somehow, it tastes creamy despite it’s lack of anything even remotely creamy.
I guess maybe the mustard helps?
It’s great for summer barbecues but I also served it warmed up as a side for our Christmas ham one year too and it was delicious.
It can be made in advance (I think I kept ours for about 3 days in the fridge) so it’s perfect for entertaining.
Plus, cooked and cooled potato actually can help with gut health. When cooked potato cools it forms resistant starch which forms a pre-biotic.
What’s that? It’s a food that feeds the good bacteria in our gut to help our immune system.
I am adding it to my salad repertoire as it meets the requirements – not too much lettuce!
What about you? Do you love potato salad? What’s your favourite BBQ side dish?
- 1 kg chat or baby cream delight potatoes, well-scrubbed
- 3 tbsp flat-leaf parsley, roughly chopped
- 3 tbsp chives, roughly chopped
- Finely grated zest of one ½ a lemon
- Sea salt flakes & freshly ground pepper
- 1 tsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 Tbsp lemon juice
- 3 tbsp olive oil
- Place the potatoes in a large saucepan and completely cover them with cold (from the tap) water. Pop the lid on and bring the pot to a boil then cook for 12-15 minutes or until tender.
- Drain then and set aside for 15 minutes to cool.
- To make the dressing, whisk all the ingredients together and then season with salt and pepper.
- Cut the potatoes in half and place them in a bowl then pour over the dressing and add the chopped herbs and lemon zest.
- Season with salt and pepper and toss well so all the potatoes are coated.
- Serve on a platter and watch it disappear.