Potato salad is so much more than BBQ’s sidekick – and this herby recipe proves it. Not only is it made with fragrant dill, refreshing basil and flavourful chives, but it’s also a perfect recovery meal.
Carb-rich potatoes are proven to restore depleted glycogen stores that the body loses (through sweat) during a workout – similar to how sports drinks work. And let’s face it, it’s even more delicious – especially when served with calcium-rich feta and antioxidant-dense capers. Pass the taters!
INGREDIENTS:
400 g new potatoes
5 twigs of dill
100 g olives
1/2 tbsp capers
1/2 red onion, finely chopped
10 yellow cherry tomatoes
10-15 sugar snap peas, finely sliced
80 g feta cheese, crumbled
1/2 head of romaine lettuce
50 g chives, chopped
FOR THE VINAIGRETTE:
1/2 tbsp olive oil
2 tsp Dijon mustard
1 tsp honey or agave syrup
1 tbsp lemon juice
1 tsp capers liquid
Salt & pepper
METHOD:
Scrub or peal the potatoes and cut into halves.
Boil in salted water with the dill until tender. Put to the side.
Combine all the ingredients for your vinaigrette in a cup or a small bowl.
Whisk together, season with salt and pepper. Put to the side.
Cut the lettuce into chunky pieces and arrange in a bowl or serving platter.
Add the potatoes and the rest of the ingredients to the salad.
Add the vinaigrette and mix everything together.
Note: oil and lemon will naturally separate into two separate layers, so you might want to whisk again before you add the vinaigrette.
Images & recipe courtesy of Agnes Ros from Swedish Food Stories
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Chloe Gray
Chloe Gray is the senior writer for stylist.co.uk's fitness brand Strong Women. When she's not writing or lifting weights, she's most likely found practicing handstands, sipping a gin and tonic or eating peanut butter straight out of the jar (not all at the same time).