Introducing a potato salad that is simple, very tasty and fresh. Dressed in a vinaigrette this style of potato salad is light and you could say a little Mediterranean. Inspired by a potato salad which my Mum has made for years, below is a ‘formula’ – essentially a flexible guide that allows you to make this salad using what you have at hand.

All you need is potatoes, herbs, some sort of greens or green vegetable/s, and basic ingredients for a vinaigrette. What’s great about this is that you can make it to suit your preferences and make it as complex and ‘gourmet’ or as simple as you like.

You will need…

For the salad:

  • Potatoes – any sort (e.g. regular white, Kipfler, purple congo, Sebago, Desiree, baby potatoes, sweet potato)
  • Herbs – one type or a mix (e.g. parsley, chives, basil, thyme, mint)
  • Greens – a leafy green (e.g. spinach) and/or a green vegetable (e.g. broccoli, broccolini, green beans, peas)
  • Something with zing/bite/sweetness and/or crunch – I’d suggest choosing one (e.g. capers, anchovies, preserved lemon, almonds, pomegranate, feta, sliced orange)

For the dressing:

  • Vinegar/citrus juice (e.g. red wine vinegar, white wine vinegar, balsamic vinegar, white balsamic vinegar, lemon/lime or orange juice)
  • Olive oil
  • Salt & pepper

To make:

  1. Boil your potatoes until cooked (I suggest leaving the skin on), then set them aside (while keeping them warm).
  2. Then prepare your greens – if leafy greens, wash and slice as you can add these raw (e.g. silverbeet, chard, spinach, rocket) and if a green vegetable steam a little such that it still holds a little crunch (e.g. broccoli, asparagus), and set aside.
  3. Chop your herbs.
  4. In a bowl make your vinaigrette (I suggest 1 part vinegar/citrus juice to 2 parts olive oil, however if you like more sourness you may like to use less oil). Taste and season with salt and pepper.
  5. Cut your potatoes into pieces, add to your bowl of vinaigrette along with the greens and you choice of extra fun flavour/texture. Toss all well such that the potatoes get a nice coating of dressing.
  6. Then add your fresh herbs and toss again.
  7. Have a taste and add more salt and pepper, or herbs if need.

Combinations I love:

  • Potatoes, capers, parsley, broccoli or asparagus, rocket, with a lemon and olive oil vinaigrette
  • Potatoes, pomegranate, mint, parsley, rocket, with a lemon and lime and olive oil vinaigrette
  • Sweet potato, parsley, coriander, basil, baby spinach, sliced orange, with a vinaigrette (orange and lemon juice and olive oil)
  • Kipfler potatoes, capers, parsley, green beans, with a lemon and olive oil vinaigrette
  • Potatoes, slithered almonds, feta, parsley, rocket, with a lemon and olive oil vinaigrette
  • Potatoes, chopped almonds, mint, peas, with a lemon or lime and olive oil vinaigrette

Gestational Diabetes –

This is a perfectly appropriate and delicious side dish for ladies with GDM. Potato salad is great, you just have to ensure you have an amount that’s suitable for you. If serving as a side to some meat/fish/eggs I’d suggest having amount this fills about 1/4 of your plate (assuming you have a regular sized dinner plate – not small nor very large) or about the equivalent of up to about 1 cup of cooked potato pieces. Using sweet potato or a mix of potato and sweet potato is a great way to lower the GI of the dish. Also, if wanting some more personalised guidance, I’d suggest speaking with your Dietitian or reaching out to me via email or social media.

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