In this healthy potato salad recipe, a cumin-spiked vinaigrette coats the potatoes, zucchini and baby spinach. Waxy potatoes, such as red and yellow, make the best potato salad because they hold their shape when cooked. Keep the potato skins on for more fiber and potassium. Source: EatingWell Magazine, July/August 2015

EatingWell Test Kitchen
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Ingredients

Directions

  • Bring 1 to 2 inches of water to a boil in a large saucepan (or pot) fitted with a steamer basket. Add potatoes, cover and cook until tender, 12 to 15 minutes. Spread in a single layer on a rimmed baking sheet and sprinkle with 1/4 teaspoon salt; let cool 15 minutes.

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  • Meanwhile, whisk oil, vinegar, shallot, marjoram, mustard, cumin, pepper and the remaining 1/2 teaspoon salt in a large bowl. Add the potatoes, spinach and zucchini; stir well to coat. Serve at room temperature or refrigerate until cold.

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

149 calories; 5.9 g total fat; 0.8 g saturated fat; 206 mg sodium. 558 mg potassium; 22.1 g carbohydrates; 1.9 g fiber; 1 g sugar; 3 g protein; 654 IU vitamin a iu; 11 mg vitamin c; 32 mcg folate; 31 mg calcium; 1 mg iron; 35 mg magnesium;

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