Red White & Blue Potato Salad
with Basil Dressing
Heirloom potatoes make a patriotic summery salad with cherry tomatoes, herbs and a light basil dressing.
This recipe can be made with dairy or plant-based sour cream or make our Cashew Sour Cream Recipe.
- Serves4 - 6
- Cooks in 10 -15 min for potatoes
- Prep time 15 mins
- Vitamins Minerals
- Blood Sugar Balancing
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Anti Oxidants
Anti-oxidant are phytonutrients that can help slow & prevent cellular damage from free radicals that can cause disease. Many plants contain anti-oxidants.
- Grounding
Spices, herbs and foods that are grounding, warming and calming with earthy rich tones and flavours. These foods help the body relax are generally rich in anti-inflammatory and antimicrobial nutrients.
Ingredients
✓ adds to shopping list
Method
Red White & Blue Potato Salad w/ Basil Dressing.
COOK potatoes, add to a saucepan, cover generously with cold water (helps skins from cracking), and boil; low simmer 10-15 minutes until fork tender. Drain & cool completely.
CUT cool potatoes + cherry tomatoes in ½ or ¼’s – arrange on serving platter. ADD any other veg you are using.
TEAR or roughly chop dill + ½ cup basil & scatter over the salad, salt too.
DRIZZLE generously with basil dressing when serving the salad – keep separate until you are ready to eat—place remaining salad dressing on the table so you can add a little more to your taste.
STORE undressing in the fridge, covered until ready to serve.
BASIL DRESSING
ADD all ingredients to a blender and blend until smooth.
TASTE adjust salt & vinegar to taste.
CHILL until ready to serve.
Chef tips + Ingredient Swaps + Ideas
COOK POTATOES – in advance, store in a glass container covered in the fridge.
*SOUR CREAM – use dairy or dairy-free. Make our cashew sour cream recipe.
SWAP Sour cream for yoghurt dairy | dairy-free – use 1 tbsp white balsamic vinegar & taste.
ADD sliced radishes, red onion, celery, fresh peas, cooked corn, garlic scapes, scallions, chives.
SWAP dill or add chervil, parsley, celery leaves, sorrel, chives, garlic chives.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider.
Please remember to read food ingredient labels.
Cook with Confidence
Support your Health
Make healthy taste great
Chef's Table
Membership $12 / mth
LAND + SEA + PLANT
Our Recipe Membership Plans
take the guesswork out of what to cook each week
"how to" help for sustainable dietary changes
support your health
follow the seasons ~ local farm's & markets
Whole Plant Life
Membership $9 / mth
PLANT-BASED VEGAN
LETTER WEEKLY 