Ikarian Garden Potato Salad

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Prep Time: 10 mins | Cook Time: 15 mins | Serves: 6

Ingredients  

• 2 medium russet potatoes, peeled and cubed

• 2 c chopped arugula

• 1 c chopped spinach

• 1 c thinly sliced cabbage

• ¼ small red onion, diced

• 4 radishes, thinly sliced

• 3 Tbsp chopped fresh herbs, such as dill or chives

• ¼ c red wine vinegar

• 3 Tbsp olive oil

• ½ tsp kosher salt

• ½ tsp black pepper

Directions

1. Bring a pot of water to boil. Add potatoes and cook uncovered until tender, about 12 minutes. Drain potatoes and let cool.

2. Meanwhile, prepare the rest of the vegetables. In a small bowl, whisk together the dressing: herbs, vinegar, olive oil, salt, and pepper.

3. In a large serving bowl, combine cooled potatoes with dressing and toss well. Just before serving, add remaining ingredients and toss to combine.

Nutrition: (per serving) Calories: 130 kcals | Total Fat: 7 g | Sat. Fat: 1 g | Sodium: 200 mg | Carb: 15 g | Protein: 2 g | Fiber: 2 g | Calcium: 30 mg | Iron: 1 mg | Potassium 390 mg.

Providence Heart Guide 2025
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