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Thursday, October 28, 2010

Left Over Baked Potato Salad

Potatoes have a bad rep, but the truth is, they are a low calorie, high nutrient food.  So unless you have them french fried in animal fat, they are pretty good for you.  We have a small baked potato once a week, I always throw a couple of extra ones in the oven to use in other recipes throughout the week.  Left over baked potato salad is one of my favorites.  It is easy and it makes a great side dish or you can eat it as a meal all by itself.

  • (2 small) left over baked potatoes  
  • 2 tsb of honey dijon mustard
  • juice from a whole lemon
  • 2 Tsp of extra virgin olive oil
  • 1/2 tsp of dill
  • red, yellow or orange bell pepper
  • red onion
  • 2 slices of roasted red pepper
  • sea salt to taste
  • cracked black pepper
Cube potatoes with the skin on, cut up red onion, bell pepper,and roasted red pepper.  Pile all of the veggies in a bowl and make the dressing. Whisk together mustard, olive oil, lemon juice and dill, pour over veggies and toss gently.  Salt and pepper to taste.

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