Potato salad recipe: summertime’s favourite side dish is the post-workout recovery meal you need

Posted by for Strong Women

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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