the best damn potato salad

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This is a really delicious summertime salad. Nutrient dense carbs, protein, good fats and tones of vitamins, minerals and phytonutrients in check and makes for a tasty leftovers packed lunch the next day.

INGREDIENTS

(SERVES 4)

1 large bag baby new potatoes

4 free range organic eggs

2 large handfuls green beans (trimmed)

1 large handful shredded spinach 

1 large handful shredded rocket

1 large handful fresh broad beans (removed from pods)

1 large handful frozen peas (defrosted)

1 large handful cherry tomatoes

5 radishes thinly sliced

3 spring onions sliced

dill for sprinkling

2 tablespoons kalamata olives

For the dressing

2 tablespoons organic or homemade mayo

1 tablespoon extra virgin olive oil

Juice of 1 lemon

1 teaspoon mustard

1 teaspoon white wine vinegar or apple cider vinegar

5 anchovies finely sliced

2 tablespoons capers

small bunch of fresh basil finely shredded

sea salt and black pepper

METHOD

Put the potatoes in salted water on to boil

Chop and prepare the other ingredients

Boil the eggs for around 9 minutes so they are hard boiled but slightly soft (or however you prefer them)

Once the potatoes are tender, drain them and leave to cool

Shell the eggs

Once the potatoes are cool add everything minus eggs, dill, spring onions and radishes to a large bowl and mix together with the dressing so its distributed evenly. Add the eggs, dill, spring onions and radishes on top.

ENJOY x

emily barker