By Cara Miller
Adding seasonal vegetables to old classic recipes is my specialty! Here I take boring potato salad and turn it into a colorful Spring Fest! The spring radishes and parsley begin our detoxification process and the potatoes keep us connected with the earth as we begin to break through winter stagnation and blossom.
Spring Potato Salad
6-8 potatoes, any color or variety
2 handfuls green beans cut in thirds
2-3 carrots, sliced
1 bunch radish, sliced
1 bunch parsley, chopped
4 tbsp. olive oil
2 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
Kosher salt and pepper
- Boil potatoes in a large pot
- When about 2-3 minutes from being tender, add green beans and carrots
- Drain all and place in large bowl and season well with salt and pepper to taste
- Let cool
- For dressing, stir together olive oil, apple cider vinegar and mustard
- Add dressing, radishes and parsley and combine
- Season again, if desired
Cara is a Certified Integrative Nutrition Health Coach and yoga teacher who shares her passion for clean eating through individual coaching, cooking classes and her online 21 Day Clean Eating Challenge. Her food, self care and yoga practices all align with the seasons and her journey to eating clean has personally cleared her digestive issues and allows her to thrive despite an autoimmune disease. She has seen so many transformations in her clients through this process and feels it is her purpose to keep sharing. Visit her website to learn more at www.takingcarayou.com!
3 thoughts on “Spring Potato Salad”
This is an exciting recipe since it’s eggless and without mayonaise. Will most certainly try this delicious recipe, thank you!
Glad you liked it, Caryn! Let us know how it turns out 🙂
This sounds delicious!! I will make this: healthy AND low-cal (161/serving of 10) A Win-Win.