Potato Salad Recipe

An easy and delicious potato salad recipe… perfect for taking along to picnics and BBQs. Use your choice of mayo, for a healthier option, see the range from GevityRX. Leave the skins on the potatoes for more nutrients & fibre.

Dijon mustard or basil pesto adds extra flavour to this potato salad recipe without the additives of pre-flavoured mayo. Leave out the bacon for a vegetarian option.

By Nyanda Dennison, Clinical Nutritionist and Nutrition Coach

Ingredients

• 6 large brushed white potatoes
• 1/2 cup zucchini grated
• 1/2 cup baby spinach, sliced
• 3 tbs mayo of choice (see note above)
• 10 fresh chives, chopped
• Salt & pepper to taste
• 4 hard boiled eggs, in quarters (optional)
• 1/2 cup diced bacon, cooked (optional)
• 1 tbsp Dijon mustard or basil pesto (optional)

Method for potato salad

Wash the potatoes & dice into 2cm cubes (peel if desired).

Steam potatoes over boiling water until just soft (approx. 10 mins) insert a knife to check, be careful not to overcook (can also be boiled).

Mix mayo with mustard or pesto if desired.

Transfer potatoes to large bowl, add spinach, zucchini, bacon, mayo, chives, eggs, salt & pepper & gentle fold to mix.

Cover & refrigerate or serve warm.