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Blueberry Salad
This refreshing potato and blueberry salad brings a surprising twist to your summer table. Sweet fresh berries pair beautifully with tender sliced potatoes, crisp cucumber, and shredded carrots. A simple white wine vinaigrette ties everything together with a bright, tangy finish. Serve this unique side dish at your next picnic or alongside grilled chicken for a light, flavorful meal.
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 until fully combined.
- 2Gently fold the cooked and sliced potatoes into the dressing to coat them evenly.
- 3Carefully mix in the fresh blueberries, chopped cucumber, and shredded carrot without crushing the berries.
- 4Cover the bowl and chill the salad in the refrigerator until you are ready to eat. Garnish with the chopped scallions and fresh parsley right before serving.
Notes
- You can substitute one to two drops of liquid stevia for the sugar if you prefer a sugar-free dressing.