Spring Potato Salad with Garden Greens and Collagen
Did someone say spring potatoes?
Honestly, we cannot get enough of this simple but oh-so perfect dish of spring goodness. Not only does it include new potatoes, but other garden delights like fresh peas, dill and asparagus that make our hearts and bellies sing - spring is here, farewell cold winter! As is her signature style, Peachy Palate brings a twist to this dish by way of a crunchy Granny Smith apple.
Add to this a secret serve of collagen, and you have a bowl of spring deliciousness that will be gobbled up in record time.
Preparation Time - 10 minutes
Cooking Time - 7 - 10 minutes
Servings - 2
2 tbsp good quality mayonnaise
1 tbsp olive oil
2 tsp lemon juice
2 tsp apple cider vinegar
2 tbsp Edible Health Collagen Marine or Bovine Collagen
¼ - ½ tsp salt
3 - 4 medium to large organic eggs
300g roast or boiled baby potatoes
1 small Granny Smith apple, sliced
1 small bunch of steamed or roast asparagus
60g of blanched petit pois peas; I used frozen
1 tbsp capers
Handful of gem lettuce leaves, chopped or torn
1 tbsp toasted mixed sunflower and pumpkin seeds
1 tbsp olive oil
Small handful of fresh dill
Whisk together all dressing ingredients and set to one side. Season to taste.
Lower eggs into a pot of boiling water. Leave to cook over a low to medium heat for 7 - 10 minutes depending on desired level of doneness.
Mix together the potatoes, and apple slices in a bowl. Add the dressing and toss well to coat.
Drain and submerge eggs in cold water to cool before peeling and slicing.
Assemble salads with potato and apple mix, lettuce, peas, asparagus and capers. Sprinkle with seeds, drizzle with olive oil and add a little fresh dill and black pepper before serving.
Check out some of Peachy's other tasty recipes: