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.
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.
about 3/4 cup
149 calories; protein 3g; carbohydrates 22.1g; dietary fiber 1.9g; sugars 1.1g; fat 5.9g; saturated fat 0.8g; vitamin a iu 654.4IU; vitamin c 11.2mg; folate 31.9mcg; calcium 31.1mg; iron 1.4mg; magnesium 34.7mg; potassium 557.6mg; sodium 206.5mg; thiamin 0.1mg.