In our world of packaged food, many people have become desensitised and reliant on salt and artificial flavours. In this recipe we use the natural salty taste of anchovies to boost flavour and a vinaigrette dressing to lower the GI of the potato.
Boil the new potatoes for 20 - 25 minutes until tender. Drain and set aside to cool.
Toss through the zucchini, Spanish onion and anchovy. Combine the oil, vinegar, mustard, garlic and seasoning. Toss through the salad and serve.
Note: Pesticides are not found on organic potatoes. Although the pesticide ratio varies depending on farming practices, a recent study found 79% of potatoes contained pesticides.
Source: Hyperhealth
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 30 mins |
| Ready in: | 40 mins |
Suitable for: |
|
| Dinner, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1406 kj |
| Calories | 336 kcal |
| Fat | 14.6 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 38.1 g |
| Total Protein | 8.9 g |
| Fibre | 6.6 g |
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