Potato salads are real crowd-pleasers aren’t they? It is time however, to rethink the creamy, mayo-laden version and turn it into a balanced, healthful and delicious version of the old favourite.
This particular recipe is no side dish; it is a complete meal on its own and one of my personal lunchtime favourites. First, most of the necessary ingredients are pantry staples. Also, I enjoy that it can be made ahead of time; I usually prepare all of the necessary ingredients at night, layer them into a container and drizzle with dressing at the office the next day. Isn’t it motivating to have a delicious, healthy meal to look forward to on your lunch break?
Serves 3 to 4
- 1 pound small potatoes approx. 16 with skins on
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1 cup chickpeas
- 140 g chunk light tuna approx 1 can or small jar
- 1 cup cherry tomatoes, halved
- 1/2 fennel bulb, thinly sliced
- 2 tablespoons fennel tops, minced (green herb on top of the bulb)
- 2 tablespoons capers, with their juice
1. Bring a large pot of salted water to a boil, add potatoes and cook 15 minutes, they should fall off the fork when pricked. Drain, slice in half and set aside.
2. In a small bowl, whisk balsamic vinegar, olive oil, salt, pepper and set aside.
3. In a large bowl, place potatoes, chickpeas, tuna, tomatoes, fennel, fennel tops and capers.
4. Drizzle with dressing, toss gently and serve warm or cold.
The facts: Calories: 400 Total fat: 14g Protein: 17g Fibre: 8g
The goods: Source of vitamin C, magnesium, potassium, zinc.