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

INGREDIENTS

• 1 pound small potatoes approx. 16 with skins on
• 2 tablespoons balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1/4 teaspoon salt
• Pepper
• 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

 

METHOD

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.

 

Per serving

The facts:      Calories: 400   Total fat: 14g    Protein: 17g   Fibre: 8g

The goods:  Source of  vitamin C, magnesium, potassium, zinc.