I was in my local supermarket the other day and I noticed that one of the fridges were stocked with plastic tubs of potato salad. The Germans really do love their Kartoffelsalat! It is a popular ready made side dish that many consumers buy on a regular basis. But when I pick up a tub and look at the ingredients, it still shocks me just how many calories and how much fat is in them.
I recently blogged about my dislike for the mayo covered potato slop in my Thai Potato Salad recipe. A lot of people assume that if you are to make a potato salad for a BBQ or as a quick side dish then it has to be covered in mayonnaise and salt. Actually, some of the best – and taditional – recipes are made using a little bit of olive oil and vinegar. My Thai potato salad has a soy sauce dressing, that stops the potatoes from being dry but is lighter and healthier than turning to a bottle of Hellmann’s.
This recipe is another favourite of mine. The dressing is light and it is packed with fresh ingredients. A perfect mid-week dinner!
Ingredients: serves 2
200g new potatoes (washed)
smoked salmon (roughly sliced)
2 handfuls watercress
1 red onion (peeled and sliced)
handful of chopped spring onions
For the dressing:
4 tbpsn olive oil
Juice of half a lemon
2 tspn dijon mustard
- Bake the potatoes for around 25 minutues. Alterantively you can pop them into a microwave for around 10 minutes.
- Add the cress, watercress, red onion and spring onions to a large mixing bowl.
- Once the potatoes are done, cut them in half and add them to the bowl. Add the salmon and then pour in the dressing.
- Mix well and add a bit more lemon juice if needed. Add a bit of black pepper.
- Serve up into bowls and enjoy!