Easy Baked Potato Salad
This potato salad offers a delicious balance of crisp greens, char-grilled vegetables, and creamy dressing. Whether you're serving it as a hearty side or a satisfying main, this salad will brighten up your table with its fresh flavors and satisfying textures. It's perfect for warm summer days or cozy winter meals, packed with wholesome ingredients that are both light and filling. Recipe by Nicole Beazely, founder of Rosie's Hospice of Compassion
Serves 1 as a main or 4 as a side | Prep time: 10 mins | Cooking time: 20 mins
INGREDIENTS
- 4 small potatoes
- 4 Asparagus stalks
- A handful of green beans
- 1 Tbsp slivered almonds
- Baby spinach and rocket leaves
- 4 cherry tomatoes
Dressing
- juice of 1 lime
- ½ cup hummus
- 1 tsp vegan aioli or mayo
- ½ tsp hemp oil
To serve
- Sprig of thyme
- A sprinkle of vegan parmesan
METHOD
- Bake: Thoroughly wash then bake the potatoes at 220C/425F for about 20 minutes (or more depending on your oven).
- Salad prep: Char grill beans and asparagus. Cut the cherry tomatoes into halves. Add the greens, tomatoes, beans, asparagus, potatoes and almonds to a serving plate.
- Dressing: Combine the hummus, aioli, lime juice and hemp oil then drizzle onto the salad.
- To serve: Sprinkle with vegan parmesan and garnish with thyme.
Note: This baked potato salad is adaptable so feel free to swap or add other ingredients like corn, more potatoes etc.
Ingredients for the Easy Baked Potato Salad
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LunchSaladsChristmasGluten Free
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