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Potato Salad with Sherry Vinaigrette


Potato Salad with Sherry Vinaigrette

Potato Salad with Sherry Vinaigrette

This salad is full of healthy leafy greens and peas which are a great source of vitamin K, manganese, dietary fibre, vitamin B1, copper, vitamin C, phosphorus and folate. Just one serving of radishes provides a third of your vitamin C requirements for the day.

Serves: 4

GF, V

Ingredients

Method

  • 700g baby potatoes, halved
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried thyme
  • Salt & pepper, to season
  • 200g green peas, cooked
  • 250g baby spinach or mixed leaves
  • 4 radishes, sliced
  • 2 spring onions, chopped
  • 1 small bunch dill, chopped
  • Sherry Vinaigrette Dressing
  • 2 tbsp sherry vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tsp honey
  1. Preheat oven to 180°C.
  2. Place potatoes on baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25–30 mins until slightly golden and crisp. Allow to cool.
  3. Combine peas, salad greens, radishes, spring onions and potatoes in large bowl. Sprinkle with dill.
  4. To make dressing, combine all ingredients in small bowl and whisk gently until well combined.
  5. Pour dressing over salad and toss gently. Serve immediately.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.