Having been so busy (... shopping:P), quick and easy recipes have been the order of the day. Hence this super easy, delicious -probably bad for you- but it's Christmas so we'll let it slide potato salad. This recipe is a spin on an oldie of mine that I make for my family every year (http://heartyhealthykitchen.weebly.com/2/post/2012/10/potato-salad-to-die-for.html ) with a few other leftovers added.
I was really surprised at how tasty this was. Enjoy:)
Serves: 4 as a main, more as a side
Ingredients:
500g Kipfler potatos, chopped into bite size pieces
500g sweet potato, chopped into bite sized pieces
5 green onions, finely chopped
1 small red onion, finely sliced
1 small handful of fresh dill, finely chopped
1/4 cup cherry tomatoes, cut in half, then in half again
1/4 cup leftover Christmas ham, chopped
2 Celery stalks, chopped into small cubes
100g Green beans, trimmed and cut in half
1/2 cup light sour cream
1/2 cup whole egg mayonnaise
Fresh juice from half a lemon
salt and pepper to taste
Place your potatoes in a large saucepan of salted water and cook until just tender (around 8-10 minutes). While they are boiling, preheat your oven to 180 degrees celsius.
Mix the sour cream, mayonnaise, lemon juice and dill together in a bowl and season with salt and pepper.
Once the potatoes are tender, drain and place in a large baking dish in a single layer and bake for 10-15 minutes to dry them out (this ensures your salad doesn't go mushy).
Lightly steam your green beans for a couple of minutes, you don't want them soft but still a little crunchy.
Once the potatoes are baked, remove and let them cool for 5 minutes. Once cooled, add the green onions, red onion, cherry tomatoes, ham, celery and green beans. Mix thoroughly then stir in the dressing. Serve immediately.