Five Seed Potato Salad
Elevate your picnic game with this nutrient-packed Five Seed Potato Salad, a vibrant twist on the classic side dish. Tender baby potatoes are tossed in a zesty lemon-Dijon dressing, then layered with a delightful medley of toasted sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseeds for irresistible crunch and earthy flavor. Fresh herbs like parsley and dill, along with crisp green onions, add a burst of brightness to every bite. Perfect as a healthy, crowd-pleasing side for barbecues or family dinners, this salad can be served warm or at room temperature, making it as versatile as it is delicious. Packed with protein-rich seeds and bursting with flavor, this elevated potato salad will be your new go-to for any occasion!
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 1 teaspoon Salt
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Sesame seeds
- 1 tablespoon Chia seeds
- 1 tablespoon Flaxseeds
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 1 clove Garlic clove (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Fresh dill (chopped)
- 2 stalks Green onions (sliced)
- 0.5 teaspoon Ground black pepper
Instructions
Wash the baby potatoes thoroughly. Cut any larger potatoes in half to ensure even cooking.
Place the potatoes in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer for 12-15 minutes, or until the potatoes are fork-tender. Drain and allow them to cool slightly.
While the potatoes are cooking, toast the seeds. In a dry skillet over medium heat, add the sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, and flaxseeds. Stir frequently and toast for 2-3 minutes or until aromatic and lightly golden. Set aside to cool.
In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, honey, and minced garlic to form the dressing.
Once the potatoes have cooled slightly, transfer them to a large mixing bowl. Add the toasted seeds, chopped parsley, dill, and sliced green onions.
Pour the dressing over the potatoes, and gently toss to combine. Ensure the dressing evenly coats all the potatoes.
Season with freshly ground black pepper and adjust salt to taste if needed.
Serve the potato salad slightly warm or at room temperature. Garnish with extra parsley or green onions if desired.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 14.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 4441 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
