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Nutrition Facts
Serving Size 1 (300g) Recipe makes 4 servings The following items or measurements are not included below: 4 sprigs fresh rosemary vegetarian ham 3/4 teaspoon celery salt steak spice
Calories 336
Calories from Fat 158		(46%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 10.6g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 1005mg		28%
Total Carbohydrate 41.5g		13%
	Dietary Fiber 7.1g	28%
	Sugars 3.5g
Protein 7.0g		14%
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Colourful Potato Salad

Recipe #382337 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Burgz
Jul 21, 2009

This is a beautiful, fresh summer salad packed with only good stuff. It has just the right amount of 'zing' and a nice crunch. It can be served as a meal in itself, or to add some colour to a plate.

SERVES 4 -6 (change servings and units)

Ingredients

Salad

1 1/2 lbs assorted small potatoes, halved (red, yellow & blue)
4 sprigs fresh rosemary
5 green onions, sliced
4 portebello mushrooms, peeled and diced
1/2 red bell pepper, diced
1 (7 ounce) can corn kernels, drained
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
3 tablespoons sunflower seeds
1/2 cup good quality vegetarian ham or ham, diced

Dressing

4 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
3/4 teaspoon celery salt
3/4 teaspoon steak spice
salt & pepper, to taste

Directions

1
Bruise 3 sprigs of rosemary and cook with the potatoes on a steamer in pressure cooker; remove from heat 5 minutes after the top starts to shake. Cool.
2
Mix ingredients for the dressing; set aside.
3
Chop all the vegetables, the parsley, basil, and remaining rosemary.
4
Toss with the potatoes and sunflower seeds; add dressing and toss to coat.
5
Season to taste.