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Healthier potato salad with herb dressing recipe
Healthier potato salad with herb dressing recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Revamped potato salad with nutritious veggies and flavorful herb dressing for a healthy twist.
Ingredients:
  • 500g small low GI potatoes (Carisma or other low GI variety), skin on, quartered
  • 450g small sweet potato, peeled, cut into 2-3cm pieces
  • 4 soft-boiled eggs
  • 18.20 gm extra virgin olive oil
  • 40.00 ml drained capers
  • 65g (1/4 cup) walnuts, broken
  • 1 bunch asparagus, shaved, blanched
  • 2-3 green shallots, chopped
  • 62.50 ml fresh dill sprigs
  • 82.50 ml small fresh mint leaves
  • 1 egg
  • 1 lemon, rind finely grated, juiced
  • 125ml (1/2 cup) extra virgin olive oil
  • 1 garlic clove
  • 20g (1/2 cup) fresh parsley leaves
  • 40.00 ml chopped fresh dill sprigs
  • 18g (1/2 cup) fresh basil leaves
  • 25g (1/2 cup) fresh spinach leaves
Instructions:
  • Cook the potato and sweet potato until perfectly tender. Then, drain and let them cool.
  • Peel the soft-boiled eggs and halve them. Set aside. In a non-stick frying pan, heat oil and sauté capers and walnuts until crispy and golden, about 2-3 minutes. Remove from heat.
  • Prepare the herb dressing by combining egg, lemon zest, and 1 teaspoon of lemon juice in a food processor. Blend briefly. While the processor is on, drizzle in the oil slowly until the dressing becomes thick and creamy. Add garlic, parsley, dill, basil, spinach, and 1-2 tablespoons of lemon juice. Blend until nearly smooth. Season to taste and adjust consistency with additional lemon juice or water if desired.
  • Arrange the potato and sweet potato on a platter. Add the halved eggs and asparagus on top. Sprinkle with shallot, dill, and mint. Drizzle with herb dressing. Finish by scattering the caper walnut mixture and seasoning generously.

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