This recipe is a new take on an old favourite.. The potato salad!
This Potato Salad with Basil Mustard Dressing is nutritious, delicious, and a hearty side to serve friends and family at your next barbecue. It was created by our resident Dietitian Erin, so we can guarantee it’s healthy!
Potato Salad with Basil Mustard Dressing
Ingredients –
1kg spud lite potato by zerella
10g (about ½ cup) fresh basil, roughly chopped
15g (1 Tbs) dijon mustard
60ml (¼ cup) white wine vinegar or apple cider vinegar
75ml (⅓ cup) Cobram Estate Australian Extra Virgin Olive Oil Garlic Infused
1g (pinch) freshly ground pepper to taste
1g (pink) sea salt to taste
Method
- Steam or boil the potatoes until tender then drain and allow to cool a little
- Combine the olive oil, basil, garlic, vinegar, mustard, salt and pepper in a jar or shaker and shake well to combine. Or if you prefer smooth, you can pop ingredients in a blender or food processor.
- Place potatoes in a large serving bowl and drizzle with about ½ to ¾ of the dressing.
- Serve warm or cold with extra dressing on the side.
Notes –
Serving potatoes cold, or reheated the next day provides a great servicing of resistant starch to nourish your gut microbiome.
Try adding a little lemon juice or sliced spring onions to the dressing to keep it interesting
The dressing is very versatile; you might want to try it with Chopped fresh tomatoes, capsicum and drained canned chickpeas for an easy fibre-rich side dish.
Or with a Rice salad with baby spinach or rocket, corn kernels, crumbled feta and sunflower seeds
Or as a marinade for chicken breast. Grill/Pan fry your chicken, dice and serve it over cooked high fibre pasta tossed in a little extra virgin olive oil, salt and pepper, mixed vegetables and drizzled with a little extra dressing.
Source – erinbrealey.com.au