Spud Salad

Whilst my Mum has always told me how much she loves a good potato salad, this has only been a very recent revelation to me! In fact, I used to always groan at the thought of having boiled potatoes for dinner. They never sounded appealing to me, but now, my friends . . . I honestly live for them, especially in a big salad. My twist on a spud salad includes lots of potatoes, spinach and salad galore (including raw mushrooms, which I also love now thanks to my Mum)! Edamame beans are a perfect source of protein, but it’s the creamy dressing that definitely pulls everything together. It’s tangy, yet creamy, and a blend of just two simply ingredients.

Serves 1

Method

Ingredients

Chop or dice your potatoes and boil for roughly 10 minutes until soft
Meanwhile, chop all your salad
I purchase frozen edamame beans, therefore I simply microwave them for a couple of minutes
To making the dressing, mix the hummus with the apple cider vinegar, and add as much water as needed until it is smooth and runny
Build your bowl starting with a base of spinach, then add the potatoes and salad, drizzle over the dressing and sprinkle on your sesame seeds

As many potatoes as you like!

1 cup edamame beans

A big handful of spinach

An abundance of cucumber, celery, tomatoes and other salad

1 tbsp hummus

1 tbsp apple cider vinegar

1 tbsp sesame seeds