This salad recipe is a bit different from your usual baked potato. It takes only a few minutes longer than grating cheese.
I usually serve this with hot potatoes but make extra since it also tastes great with cold potatoes.
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Cooked and cooled potatoes have the added benefit of being high in resistant starch, providing valuable nutrients for your good gut bugs, according to Dr. Michael Mosley in his book, The Clever Guts Diet.
It’s a great recipe to add to your Sunday meal prep. The potatoes can be baked in advance and the other ingredients prepared and stored in the fridge until you’re ready to use them.
Ingredients
2 baking potatoes, baked
16 baby plum tomatoes
1 carton / can butter beans, drained and rinsed
100g sugar snap peas
2 large handfuls of mixed greens
1 tbsp wholegrain mustard
2 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
Serves 2
Directions
Bake your potatoes as you usually would. Cooking times vary depending on the variety and size of potato you have. You can use freshly baked potatoes or leftover potatoes.
Slice the tomatoes and sugar snap peas in half. Chop the potatoes into bite-sized pieces. Combine everything with the mixed greens and butter beans.
Mix the mustard, olive oil, and vinegar together. Continue to mix until a dressing has formed and the oil is no longer separated from the other ingredients.
Tip: microwave your potato then put it in the oven for 10 minutes before you serve. You’ll get the crispy skin and fluffy middle of an oven-baked potato in a lot less time.