Classic Potato Salad

Serving

4 people

Cook Time

15 min

classic-potato-salad

Ingredients

2 Simply Salads Baby Potatoes with Butter & Herbs
2 stalks celery, sliced
½ red onion, diced
4 boiled eggs, quartered
2 tbsp chives
2 tbsp dill
¼ cup pickles, chopped
100g bacon pieces
2 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tsp Dijon mustard

Method

Cook Baby Potatoes according to package instructions. Quarter potatoes and place into a bowl and into the fridge to chill for at least 5 minutes.

To assemble potato salad, combine potatoes with remaining ingredients. Toss to combine. Serve at room temperature immediately or keep in the fridge until ready to serve.

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Punchy side salad ✔ - WALNUT, APPLE & BLUE CHEE

Punchy side salad ✔ - WALNUT, APPLE & BLUE CHEESE SALAD

⌛ - 10 minutes

YOU WILL NEED:
60g walnuts
2 stalks celery
1 green apple
1 Simply Salads Iceberg Blend
100g stilton blue cheese

The dressing:
3 tbsp olive oil
1 tbsp white wine vinegar
1 tsp dijon mustard
1 tsp honey

MAKE IT:
Place walnuts into a dry frypan over medium heat. Toast for 3-5 minutes. Set aside to cool.

Slice celery on the bias. Remove core from apple and cut into thin slices.

To assemble salad add contents of Iceberg Blend to a serving platter. Top with sliced celery and apple. Crumble over blue cheese.

Roughly chop walnuts and sprinkle over the top of salad.

To make dressing, whisk all ingredients together and drizzle over the top of salad.

Family dinner - MEXICAN SALAD

⌛ - 15 minutes 🍽 - serves 4

YOU WILL NEED:
1 Simply Salads Iceberg Blend
1 can corn kernels, drained and rinsed
1 can red beans, drained and rinsed
1 avocado, chopped
2 cups of tortilla chips
2 tomatoes, chopped
½ red onion, sliced
¼ cup pickled jalapenos (optional)
Lime wedges, to serve

Zesty creamy dressing:
1/3 cup Greek yoghurt
1 tbsp lime juice (approximately ½ a lime)
1 clove garlic, minced
¼ tsp ground cumin

MAKE IT:
In a large bowl, combine Iceberg Blend, corn kernels, red beans, avocado, tortilla chips, tomatoes, red onion and pickled jalapenos. Toss gently and transfer to a large platter or tray.

To make dressing, whisk together all ingredients. Drizzle over the top of salad. Serve with lime wedges on the side.

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⌛ - 10 minutes 🍽 - serves 4

YOU WILL NEED:
200g cooked shredded chicken
¼ cup basil pesto
8 slices sourdough bread
1 Simply Salads Iceberg Blend
125g brie cheese wheel, sliced into strips
2 tomatoes, sliced
½ red onion, sliced

MAKE IT:
Combine chicken and basil pesto.

To assemble sandwich, layer Iceberg Blend top of four slices of sourdough. Top with two slices of brie cheese, sliced tomatoes, pesto chicken mix, red onion. Sandwich with remaining four slices of sourdough. Slice in half and serve.

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Smoked Salmon Salad with Jammy Egg - the perfect #

Smoked Salmon Salad with Jammy Egg - the perfect #wfh lunch

⌛ - 15 minutes 🍽 - Serves 1

YOU WILL NEED:
1 large egg
1 Simply Salads Garden Salad Bowl
100g smoked salmon
¼ cucumber, ribboned
¼ avocado, sliced
¼ red onion, sliced
Black pepper, to serve.

HOW TO PREPARE
1. To make jammy egg, bring a pot of water to the boil over high heat. Add in egg and cook for six minutes. Once time has elapsed, remove and immediately transfer to a bowl of ice water for five minutes. Peel off shell and set aside.

2. To assemble salad, place smoked salmon, ribboned cucumber, avocado and red onion on top of prepared Garden Salad Bowl. Slice egg in half and place on top. Drizzle with dressing, sprinkle with freshly cracked black pepper and serve.

Pick up your picnic and go with this TURKEY AVOCAD

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YOU WILL NEED:
1 ½ foot sub (45cm)
1 tbsp butter
1 Simply Salads Garden Salad Bowl
200g (approximately 6 slices) turkey
2 tbsp mayonnaise

HOW TO MAKE:
Pick your favourite #picnic spot

Slice sub in half lengthways. Spread butter over the bottom half.

Layer salad on top including cherry tomatoes and cheese from bowl, followed by turkey slices. Spread mayonnaise on the top half of the sub and place on top.

Cut sub into four equal portions to serve.