Healthy Potato Salad

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Healthy Potato Salad

Serves 4  | Prep Time: 20 minutes | Cook Time: 15 minutes


  • 1 pound yukon gold potatoes (peeled or unpeeled) cut into 1/2-inch dice
  • Kosher salt
  • 1 X 400g can of organic chickpeas, drained and rinsed
  • 1/4 red cabbage, finely shredded (make sauerkraut with any leftover cabbage)
  • 1/4 pound green beans, trimmed, tailed, and cut into 2-inch pieces lengthwise
  • Handful of fresh parsley, chopped
  • Juice of 1 lemon
  • 1 tbsp wholegrain mustard
  • 1/4 cup homemade mayonnaise or organic whole-egg mayo (I like Primal kitchen avocado mayo)

Chef Tips

Chop in any extra herbs you may have lying around to give the salad even more delicate notes. The salad can be made a day in advance and refrigerated for up to three days.


Step 1

Add chopped potatoes and a good 4 finger pinch of salt to a large pot and cover with enough water to have an inch of water covering everything. Cook until tender when poked with the tip of a knife.

Step 2

Drain the potatoes, and rise with cold water. Cool slightly.

While the potatoes are cooling, add the chickpeas, shredded red cabbage, chopped green beans, and parsley to a large bowl.

Step 3

In a separate bowl, make the dressing by combining the lemon juice, mustard, and mayo and stirring until combined.

Step 4

Once the potatoes have cooled, add them to the bowl with the chickpeas, cabbage, green beans, and parsley. Add the dressing and mix until all ingredients are coated well.