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    Warm Potato Cucumber Salad with Honey Mustard Vinaigrette {Gluten-Free, Dairy-Free, Egg-Free, Vegan}

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    I recently created this salad for the Take Back Your Health Retreat in the Outer Banks of North Carolina, and it was a favorite.

    A few women were telling me that it would be a great alternate for the typical southern-style potato salad with mayonnaise, for those who can’t have the egg!

    It’s a good recipe to serve company, or make for yourself and nibble on leftovers the rest of the week.

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    Warm Potato and Cucumber Salad with Honey Mustard Vinaigrette

    Serves 4

    Salad Ingredients:
    4 medium yukon gold potatoes
    2 cups chopped cucumbers
    1/2 cup roughly chopped dill

    Dressing Ingredients:
    ⅓ cup apple cider vinegar
    1 Tbs. dijon mustard
    1 cup olive oil
    1 Tbs. honey
    ¼ tsp. sea salt

    Method:
    1. Combine all dressing ingredients in a jar. Close lid tightly. Shake to combine. Set aside.
    2. Fill a pot with water, add potatoes and bring potatoes to a boil over medium-high heat. Reduce heat to low and simmer until fork-tender. Drain and set aside.
    3. Arrange cucumbers, dill and arugula in a large serving bowl. Slice potatoes into quarters and add to the bowl. Dress with vinaigrette. Toss lightly. Serve immediately. Enjoy! Refrigerate leftovers.

     

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    One Response to Warm Potato Cucumber Salad with Honey Mustard Vinaigrette {Gluten-Free, Dairy-Free, Egg-Free, Vegan}

    1. Diane Terranova May 17, 2016 at 1:49 pm #

      I think I will try this with half the oil and drizzled with balsamic glaze on top.

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