Summer Potato Salad
A refreshing summer salad loaded with fiber, healthy fats and protein.
Serves: 2
Ingredients
10-12 tricolor potatoes
10 asparagus spears
1 red bell pepper
3-4 big sprigs of fresh dill
4 -6 tbsp extra virgin olive oil
2 tbsp dijon mustard
salt and pepper (to taste)
3 cups arugula
2 hard boiled eggs
Instructions
Bring a pot of salted water to a boil. White water boils, rinse and dice potatoes in half or quarters depending on the size. Cut your asparagus into one inch pieces as well.
Boil potatoes for about 8 minutes. After 8 minutes, add asparagus to the water and cook both for 3 more minutes. Drain and set aside.
Slice red bell pepper into one inch strips. Add to potatoes and asparagus. Next add in dill, olive oil, dijon mustard, salt and pepper. Stir well.
Serve over a large bed of arugula with a sliced hard-boiled egg.
Note: I use 9-minute hard-boiled eggs for this recipe. I find this is the perfect amount of time to keep the yolks from becoming too runny or overcooked (which leads to a lighter yellow yolk). Add your eggs to a pot and cover with water. Bring to a boil. Once boiling, remove pot from heat and cover. Set a timer for 9 minutes. Once finished immediately transfer eggs to a bowl of ice water to stop cooking.
