This potato salad is easy peasy and dilly too.
You can guarantee this will be on my table multiple times a month because of how easy it is and such a simple way to get in some potatoes that aren’t just mashed.
Potatoes have such a bad rep for being one of my favourite vegetables but also for being one of the most fattening. Thats just wrong, for those of you who would say something like that about such a fabulous vegetable, I despise you. I grew up on potatoes, I looked forward to having potatoes, I feel great after eating potatoes.
The energy a potato provides in one serving is that of eating two bananas (i’m not dissing the bananas at all I love them all the same) they’re loaded with fibre, vitamin C, B6, iron and potassium. They are great, and their cousin the sweet potato is fabulous as well. Neither one more healthy than the other, just loaded with feel good energy and filling nutrients.
Dilly Potato Salad
4 medium size Potatoes – cubed tossed in salt, pepper and olive oil
1/2 cup of Mayo
1 tbsp of Hot Mustard
2-3 sprigs of Fresh Dill
Cube the potatoes, skin on or off for those of you who don’t appreciate a little skin. Toss in olive oil, salt and pepper. Bake on convection or high fan for 30 minutes on 425F or until cooked throughly and slightly browned. Let cool for 30 minutes before tossing the dressing onto the potatoes.
Combine mayo, hot mustard, dill, salt & pepper. Lather your potatoes in the dressing and mix thoroughly. Refrigerate and serve cold.
Make it even greener by adding some peas and fresh chives.