During spring and summer, I love eating salads for lunch or dinner. I thought I would share two of my favourite recipes. I have been making my seeded mustard potato salad in various versions for over 20 years. The seeded mustard potato recipe was initially borrowed from my sister-in-law here recipe was made with cream, seed mustard and cooked then cooled potatoes. Still, I prefer a lighter version either with soya mayonnaise or cream Fraiche. Depending on what I have in my fridge.
My second recipe is a beetroot salad, I make this in various ways. In my video, I made this for lunch with quinoa, as I had some in the fridge to use up. I often add in green lentils, green leaves either baby spinach or rocket, add crumbled feta cheese and a sprinkling of sunflower and pumpkin seeds, then drizzle a dressing on top. If I get creative I will make my own lemon juice and maple, or if I am hungry and in a hurry, I will drizzle balsamic vinegar, olive oil and a sprinkle of crushed flakey salt.
#healthyrecipes #easysalads #potatosaladnomayo #beetrootsalad
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CHAPTERS
0:00 intro sharing 2 of my favourite salads: seeded mustard potato salad
and beetroot salad
0:20 No 1 Seeded Mustard Potato Salad pre-boiled potatoes the day before 4 medium
0:44 mix the cream, mustard and dill before adding in the chopped potatoes
1:59 add in chopped potatoes and mix until all the potatoes are coated
2:26 No 2 salad; beetroot
2:50 add cooked quinoa or green lentils to your bowl then beetroot, then sliced radishes
3:20 tip to freshen up radishes
3:50 add in rocket or baby spinach
4:00 add dressing balsamic, olive oil and salt or lemon juice
then crumble on feta cheese and sprinkle seeds.
5:10 outro
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Recipe link –
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