Colourful Potato Salad
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This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate.
- Ready In:
- 20mins
- Serves:
- Units:
ingredients
-
Salad
- 1 1⁄2 lbs assorted small potatoes, halved (red, yellow & blue)
- 4 sprigs fresh rosemary
- 5 green onions, sliced
- 4 portebello mushrooms, peeled and diced
- 1⁄2 red bell pepper, diced
- 1 (7 ounce) can corn kernels, drained
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped
- 3 tablespoons sunflower seeds
- 1⁄2 cup good quality vegetarian ham or 1/2 cup ham, diced
-
Dressing
- 4 tablespoons olive oil
- 1 1⁄2 tablespoons apple cider vinegar
- 3⁄4 teaspoon celery salt
- 3⁄4 teaspoon steak spice
- salt & pepper, to taste
directions
- Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
- Mix ingredients for the dressing; set aside.
- Chop all the vegetables, the parsley, basil, and remaining rosemary.
- Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
- Season to taste.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Geniale Genie
Contributor
@Geniale Genie
Contributor
"This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate."
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