Dec 09, 2016

Potato Salad

Name: Potato Salad
Prep time: 45 min
Yield: 2
Ingredients: 10 small or baby potatoes; 1 tbsp cider vinegar; ¼ cup dill; ¼ cup flat parsley; 4 mint leaves-finely sliced; Salt and pepper; 2 medium size carrots cut in cubes (boiled-optional); 3 ½ tbsp mayonnaise (can substitute with vegan mayo); 1 ¾ tbsp olive oil; 2 tsp lemon juice; 1 tsp flaxseed oil; 1 tbsp Morlife Certified Organic Quinoa flakes; 1½ tbsp Morlife Chia seeds; 1 tbsp wholegrain mustard

Potato salad recipe

10 small or baby potatoes

1 tbsp cider vinegar

¼ cup dill

¼ cup flat parsley

4 mint leaves-finely sliced

Salt and pepper

2 medium size carrots cut in cubes (boiled-optional)

DRESSING:

3 ½ tbsp mayonnaise (can substitute with vegan mayo)

1 ¾ tbsp olive oil

2 tsp lemon juice

1 tsp flaxseed oil

1 tbsp Morlife Certified Organic Quinoa flakes

1½ tbsp Morlife Chia seeds

1 tbsp wholegrain mustard

1) Boil potatoes in a large sauce pan with ½ teaspoon salt. Reduce heat and simmer for 8 minutes or until potatoes are just tender. Drain well. Slice into wedges once it has cooled down and drizzle with cider vinegar.

2) Mix mayonnaise and all dressing ingredients together including mint leaves.

3) Toss gently the potato salad with the mayo dressing and add the herbs

4) Salt and pepper to taste.