I love a traditional potato salad but usually they aren’t as good for you as they taste! Try this reboot friendly potato salad. Skip all the creamy dressings and boost the flavor with a yummy Italian vinaigrette. What a great way to mix it up.

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Yield8
  • Serving Size1
  • Energy210 cal
  • Course
    • Main Course
  • Suitable for Diet
    • Vegan
    • Vegetarian
    • Reboot Program
    • Weight Loss Program
    • Lifestyle Program

ingredients

For the potato salad

  • 2.5 lbs red potatoes
  • 2 large handfuls of baby arugula
  • 2 cups cherry tomatoes
  • 1 jar artichoke hearts, drained and halved
  • 1/2 cup black olives
  • 1/2 red onion
  • 1/3 cup finely chopped fresh basil

Italian Dressing

  • 1/3 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tsp dijion mustard
  • 1tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Directions

1

Wash and chop the red potatoes into cubes. Place on baking sheet. Coat potatoes with 1 tbsp olive oil. Place in 400 degree F oven. Cook till potatoes are crispy on the outside.

2

Once potatoes are done, allow time for cooling then mix in with arugula, tomatoes, artichoke hearts, black olives, chopped red onion, and chopped basil

3

Top with Italian dressing

  • Serving Size1
  • Amount per serving
  • Calories210
  • % Daily Value*
  • Total Fat9 g11.54%
  • Saturated Fat1.5 g7.5%
  • Sodium500 mg21.74%
  • Total Carbohydrate28 g10.18%
  • Dietary Fiber4 g14.29%
  • Total Sugars4 g
  • Protein4 g8%
  • Calcium61 mg4.69%
  • Iron2 mg11.11%
  • Potassium750 mg15.96%

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