Vitamin-Packed Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 medium potatoes1 avocado1 punnet garden cress1 lemon (juice)Olive Oil (aprox 3 Tbsp)Salt & Pepper to tasteMake sure you use waxy (not floury) potatoes
Makes 4-6* side-dish servings.
1. Wash & cut potatoes into chunks.
2. Boil potatoes until just tender, drain & cool.
3. Once potatoes are cooled, slice the avocado however you like it (chunks or strips) & add to the potatoes.
4. Slice off & discard the bottom root/mesh of the cress, and add the cress to the mix.
5. Drizzle some olive oil and squeeze the lemon (start with half the lemon, then add more if needed).
6. Season with salt & pepper to taste.
Serve chilled or room temperature.
* Nutrition information based on 4 servings per recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user MIKOLA.
1. Wash & cut potatoes into chunks.
2. Boil potatoes until just tender, drain & cool.
3. Once potatoes are cooled, slice the avocado however you like it (chunks or strips) & add to the potatoes.
4. Slice off & discard the bottom root/mesh of the cress, and add the cress to the mix.
5. Drizzle some olive oil and squeeze the lemon (start with half the lemon, then add more if needed).
6. Season with salt & pepper to taste.
Serve chilled or room temperature.
* Nutrition information based on 4 servings per recipe.
Number of Servings: 4
Recipe submitted by SparkPeople user MIKOLA.
Nutritional Info Amount Per Serving
- Calories: 294.7
- Total Fat: 17.1 g
- Cholesterol: 0.0 mg
- Sodium: 95.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 6.7 g
- Protein: 4.7 g
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