Light Summer Potato Salad with Herbs
This light and delicious summer salad has all of the flavours you want in a salad. A perfect accompaniment to any grilled meats.
Servings: 4
Calories: 165kcal
Equipment
- skillet
Ingredients
- 1 lb small yellow potatoes (option is red) (I used 6 small potatoes)
- 1 tsp Himalayan salt
- 1/4 cup red pepper, diced
- 1/3 cup green onions, sliced
- 1 celery rib, sliced
- 2 slices bacon, chopped (optional)
- handful of arugula (optional)
Dressing:
- 1/2 tbsp Dijon mustard
- 1/2 tbsp light mayonnaise
- 1 1/2 tbsp apple cider vinegar
- 1/4 tsp Himalayan salt
- pinch of pepper
- 2 tbsp olive oil
- 1/4 cup parsley, chopped
- 3 tbsp fresh dill, lightly chopped
Instructions
- Thoroughly wash potatoes with a vegetable brush and place in a medium size sauce pot with enough water to cover the potatoes. Allow potatoes to cook at a low boil for about 15-20 minutes, or until the potatoes are tender, and but not mushy. To test, simply pierce the potatoes with a fork and it should go through easily, but potatoes should not be mushy. Drain and allow to cool in the sink or colander.
- While the potatoes are cooking, cut red pepper, green onions and celery and add to a large bowl. Cook the bacon slices until crispy, and when cooled, chop into small bites size pieces and add to the bowl (if using). Once the potatoes have cooled but still warm, cut into quarters and add to the mixing bowl.
- While the potatoes are cooling, in a small bowl, whisk together, Dijon mustard, mayonnaise, apple cider vinegar, salt, pepper, olive oil, parsley and dill. Pour the dressing over vegetables and toss gently to coat thoroughly. Transfer to a serving bowl or platter.
- Garnish with dill, and arugula if using. Serve warm and enjoy!
Nutrition
Calories: 165kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 354mg | Potassium: 574mg | Fiber: 3g | Sugar: 2g | Vitamin A: 740IU | Vitamin C: 41mg | Calcium: 31mg | Iron: 1mg