INGREDIENTS YOU NEED FOR THE HEALTHY TOMATO POTATO SALAD
- 6 medium Russet potatoes, peeled and diced
- 1 cup cherry or grape tomato, halved
- 1/2 red onion, sliced
- 2 jalapeños, seeded and diced
- 2-1/2 tablespoons red wine vinegar
- 1-1/2 tablespoons dried oregano
- 1 tablespoon fresh chopped parsley or basil
- 1 tablespoon fresh lemon juice, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 teaspoon red chili pepper flakes
- 1-1/2 cup extra-virgin olive oil
DIRECTIONS
1. To make the potato salad: Boil diced potatoes in a pot of cold salted water for 8 minutes from the boiling point, until the potatoes are tender when pierced with a fork. Drain, let dry up and chill.
2. In a mason jar, combine the ingredient for the dressing: vinegar, oregano, parsley (or basil), lemon juice, pepper, red chili pepper flakes, and olive oil. Shake to emulsify the dressing.
3. Add the cooked and chilled potatoes, tomatoes, jalapeño, and red onion to a large salad bowl. Drizzle the dressing over and toss the potato salad to combine.
4. Serve the potato salad immediately or chill in the refrigerator until ready
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