What would a BBQ or picnic be without potato salad? This salad is tossed with fresh herbs and a light, tangy mayonnaise rich in healthy omega-3 fats.
Potatoes are a good source of complex carbohydrates. Eggs are a rich source of choline needed for healthy brain development in babies, and seeds give this salad an extra protein boost.
4 large potatoes
1 tablespoon finely chopped shallots
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh parsley
2 tablespoons toasted sunflower and sesame seeds
2 boiled eggs diced
1/4 cup (63 g/21/4 oz) creamy mayonnaise
1 teaspoon Dijon mustard
1 1/2 tablespoons lemon juice
1 small garlic clove, crushed
1/4 cup (63 g/21/4 oz) natural or Greek yoghurt
Pinch sea salt
2 tablespoons cold pressed flaxseed or extra virgin olive oil
Peel and wash potatoes.
Cut into bite size pieces and steam until cooked through.
Make sure potatoes are not overcooked and mushy.
Transfer to a bowl and place in the fridge to cool.
Add shallots, mint, parsley, egg and seeds.
To make the mayonnaise whisk mustard, lemon juice, garlic, yoghurt and sea salt in a small bowl until well combined.
Slowly pour oil into mixture, whisking until mayonnaise thickens and looks creamy.
Any excess can be stored in an airtight container in the fridge for up to a week.
Makes 1/2 cup.
Gently stir mayonnaise through salad.