Fresh Sides: The Traditional Potato Salad Has Had A Make-Over

Rachel Morrow RACHEL MORROW

We're kicking off a new series of Fresh Sides where we are taking the classic go-to sides and giving them a Food Matters Kitchen Make-Over!

First up: the traditional creamy potato salad! Now, to clear things up, there is nothing wrong with the humble potato. Often feared as 'bad carbs', the potato has unjustly earned a bad reputation. Potatoes are a great source of fiber, potassium, vitamin C and vitamin B6.

So we've bulked up the traditional potato salad to add a whole bunch of nutrients in there and created our own dressing to ditch the 30 something found in the store-bought version. We've done this by creating our own mayo (easier than you think) but for those not including organic animal products, we've also created a version for you!

SALAD INGREDIENTS

  • 4 small potatoes
  • 1 x 400g can of organic chickpeas, drained and rinsed
  • 1/4 red cabbage, finely shredded
  • 100g green beans, topped, tailed, sliced in halves
  • A handful of fresh parsley, chopped

DRESSING

Method

  1. Add chopped potatoes to a large pot and cover with enough water to have an inch of water covering everything.
  2. Check potatoes to see if they tender when poked with a fork.
  3. Drain the potatoes and rinse with cold water. Cool slightly.
  4. While potatoes are cooling, add the chickpeas, shredded red cabbage, chopped green beans and parsley to a medium-large bowl.
  5. Make the dressing next by combining all the dressing ingredients in a small bowl, and stir until combined.
  6. Once the potatoes have cooled add the bowl of chickpeas, cabbage, green beans and parsley. Mix through the dressing and toss to coat all ingredients well.

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