Potato and Rocket Salad

A colourful potato salad with ‘greens’, a good addition to any vegan or gluten free selection.

Potato salads have traditionally been dredged in mayonnaise, making them rich, very high calorie and not the healthy choice you may have wished for. Traditionally my simple potato salad has been potatoes (Pink Eye in Tasmania or Charlotte in UK), spring onion, olives, any mix of fresh herbs available and perhaps capers and dressed with a vinaigrette. The vinegar in the olives, capers and salad dressing cuts through the starch of the potato.

Here, the inclusion of lemon rind and juice, replace the vinegar, and provide a more subtle flavour (lemon can always be substituted for vinegar when sulphite must be avoided). The rocket provides a peppery, mint flavour and the pine nuts a contrasting texture with the potatoes.

Diets for which Potato and Rocket Salad is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Low Calorie, Low Fat, Vegetarian and Vegan.

Ingredients

Preparation: 10 mins | Cooking time: 25 mins | Serves: 4

400 gm (12 small) potatoes, washed
20 gm (2 tbsp) pine nuts*
40 gm (2 cups) rocket, washed
1/2 lemon, rind
2 tsp lemon juice
1 tbsp olive oil
1/2 tsp salt
1 tsp black pepper, cracked
2 tbsp mint, chopped

Method

BOIL the potatoes, I leave them skinned.
COOL the potatoes in lemon juice and olive oil mix.
DRY roast the pine nuts (place the nuts in a non-oiled pan over a low heat, shaking regularly for 5 – 10 minutes till they are a golden colour and you smell the aroma of the nuts).
ZEST the lemon.
MIX together the rocket and potato and sprinkle with the pine nuts, lemon rind, salt and pepper.

Serve

– Good with any grill or mixed salad selection

Note

* Do not be heavy handed with nuts for Low Calorie and Low Fat diets.

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