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Refreshing Blueberry Potato Salad
Sweet, plump blueberries might seem like an unexpected match for tender potatoes, but they create a remarkably refreshing side dish. Crisp cucumbers and shredded carrots add a satisfying bite, while a simple white wine vinaigrette ties the whole bowl together. It's a fantastic alternative to heavy, mayo-based salads when you're craving something lighter. You'll want to bring this unique combination to your next outdoor gathering.
Ingredients
- ¼ cup white wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sugar (or 1 to 2 drops stevia)
- ½ teaspoon Celtic salt
- ½ teaspoon crushed dried basil
- ⅛ teaspoon pepper
- 4 cooked, sliced medium potatoes
- 1 cup fresh blueberries
- ½ cup chopped cucumber
- ½ cup shredded carrot
- 2 tablespoons chopped scallions
- 2 tablespoons chopped parsley
Instructions
- 1Whisk the white wine vinegar, olive oil, sugar, salt, dried basil, and pepper together in a large mixing bowl. Doing this first ensures the sugar and salt dissolve completely.
- 2Gently fold the cooked, sliced potatoes into the dressing to coat them evenly.
- 3Carefully mix in the fresh blueberries, chopped cucumber, and shredded carrot. Toss lightly so you don't crush the delicate berries.
- 4Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Top with chopped scallions and fresh parsley just before eating.
Notes
- Swap: You can substitute one to two drops of liquid stevia for the sugar if you prefer a sugar-free dressing.
- Prep tip: If you're boiling potatoes specifically for this recipe, let them cool completely before slicing so they don't fall apart in the bowl.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.