With 21g of protein and 15g of fibre per portion, this super greens potato salad is a meal in itself rather than a side salad (although it works well as a side too!).
It’s a simple one to throw together. The main ingredients are easy store-cupboard staples such as potatoes, courgettes and chickpeas.
The star of the show is the super green sauce. It’s quick to blend together and is creamy, zesty and full of good-for-you ingredients such as:
- Pine nuts
- Basil
- Spinach
- Lemon juice
- Nutritional yeast
- Extra virgin olive oil
- Salt and pepper
It’s a great swap for store-bought dressings or things like mayonnaise (which is the usual addition to a potato salad). If you take the time to look at the ingredients labels, you will see that most store-bought mayonnaise contains emulsifiers and stabilisers. They can really irritate the gut of some people so if you can, try and make your own dressings.
I’ve also added chickpeas and some pumpkin seeds into the salad. This is for extra protein and to make it more nourishing and filling.
Recipe Tips for super greens potato salad
- Any potatoes will work if you don’t have new potatoes. Just chop to bite size chunks before you boil. No need to peel either just give them a scrub.
- The dressing will keep well in a jar with a lid for up to a week, if you don’t use it all.
- This salad will keep in the fridge for 3-4 days if you don’t eat it all at once, so great to add to midweek lunches.
- If you’re not a fan of courgettes or chickpeas then swap in any veg or any beans you like.
If you enjoyed this Super Greens Potato Salad, why not try one of these other fantastic salads?
Asparagus Salad with Lemon Tahini Quinoa
Super Greens Potato Salad
Ingredients
Salad ingredients:
- 1 kg new potatoes (2.2lbs)
- 2 large courgettes
- 2 tsp olive oil
- 2 x 400 g chickpeas drained (2 x 14oz)
- 2 tsp dried oregano
- 4 tbsp pumpkin seeds
Green sauce ingredients:
- 4 tbsp toasted pine nuts
- Large bunch of basil
- Large handful of spinach
- Juice of a lemon
- 1 clove of garlic
- 3 tbsp nutritional yeast
- Lots of salt and pepper
- 3 tbsp olive oil
- 2-3 tbsp water
Instructions
- Bring a large pan of water to the boil. If your potatoes are small there is no need to chop but chop them in half, if larger. Add the potatoes to the pan and cook until just soft. Drain and allow to cool slightly.
- Heat a griddle pan with a little olive oil. Chop the courgettes into slices. Griddle them for a few mins on each side then remove from the pan. Drain the chickpeas and mix with the oregano and some salt and pepper. Add them to the pan (no need to wash) and cook for a couple of minutes until warm.
- To make the green sauce, blend all the ingredients together until smooth, adding the water to get a nice consistency. If you want it runnier, add more water.
- To serve, add the potatoes and courgettes to a serving bowl. Add in the chickpeas and pumpkin seeds. Pour over the sauce and mix to combine. Serve with a few extra basil leaves.
Notes
- Other herbs will work instead of basil. Coriander is a good option.
- The sauce will keep well in a jar with a lid for up to a week if you don’t use it all at once.
- This salad will keep in the fridge for a 3-4 days. Not suitable for freezing.
What is nutritional yeast?
It’s a powder which is a deactivated yeast – great as a food seasoning. You can leave it out if you don’t have it.
Can one buy nutritional yeast in a regular grocery store in the spice section ? or it is found in health food store mainly?
I’m in the UK and yes I buy it in a regular grocery store.
Hi,
is the nutritional information for per serving?
Yes it is.