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

DRESSING

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