This vibrant and refreshing herbed potato salad is perfect for your Fourth of July celebration. It’s a lighter, healthier alternative to traditional mayonnaise-based potato salads, making it ideal for outdoor gatherings in warm weather. The crisp vegetables and zesty dressing provide a burst of flavor that complements grilled meats and other picnic fare.
SuperAge benefits:
- Potatoes: Rich in vitamin C, potassium, and fiber
- Green beans: High in vitamins A, C, and K, and a good source of fiber
- Radishes: Packed with antioxidants and vitamin C
- Herbs: Contain various antioxidants and anti-inflammatory compounds
- Olive oil: Rich in heart-healthy monounsaturated fats and antioxidants
- Vinegar: May help regulate blood sugar levels and aid digestion
Nutrition per serving (assuming 6 servings):
- Calories: Approximately 180
- Carbohydrates: 25g
- Protein: 3g
- Fat: 8g (mostly from olive oil)
- Fiber: 4g
Herbed potato salad Ingredients:
- 1.5 lbs small potatoes, quartered
- 8 oz green beans, trimmed and cut into 1-inch pieces
- 1 bunch radishes, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, minced
Dressing:
- 3 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1. Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool.
2. Blanch green beans in boiling water for 2-3 minutes, then immediately plunge into ice water. Drain.
3. In a large bowl, combine cooled potatoes, green beans, radishes, and herbs.
4. Whisk together dressing ingredients in a small bowl.
5. Pour dressing over the salad and toss gently to combine.
6. Chill your herbed potato salad for at least 30 minutes before serving.
