Pharmacy Notices
Lunch | Dinner | Side | Snack

Lemon Dill Potato Salad

  • 10 Mins

    Prep Time

  • 30 Mins

    Cook Time

  • 6

    Servings

  • 212 Calories
  • 10g Fat
  • 31g Carbs
  • 5g Protein
Recommended For:

Constipation

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  • Instructions & Tools

    Instructions

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Ingredients

  • 6 Servings
  • 212 Calories
  • 10g Fat
  • 31g Carbs
  • 5g Protein
  • 40 Mins Total Time
  • 24 oz Small, Round Potatoes, washed thoroughly and halved
  • 2-3 Tbsp Extra Virgin Olive Oil
  • Kosher Salt, to taste
  • ½ lb Asparagus, washed thoroughly and cut into 1-inch pieces
  • 8 oz Green Peas, washed thoroughly
  • 1 Bunch Radishes, washed thoroughly and thinly sliced
  • ½ Cup White Beans, if using canned rinse thoroughly
  • Juice of 1 Lemon, washed thoroughly before juicing
  • ¼ Cup Fresh Dill, washed thoroughly and finely chopped
  • 2 Tbsp White Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Extra Virgin Olive Oil
Recipe adapted from makingthymeforhealth.com

Nourishment Note

Potatoes

The skin of a potato contains the highest amount of fiber, specifically insoluble fiber. Insoluble fiber helps to relieve constipation. Cooled potatoes also contain resistant starch that may help to feed gut-bacteria and promote a healthier digestive system.

Asparagus

Asparagus contains many nutrients, including folate. Folate is important in helping grow new and healthy cells.

White Beans

White beans contain a high amount of insoluble fiber. Insoluble fiber helps to draw water and add bulk, making it a great type of fiber for relieving constipation. Beans are also a good source of plant-based protein.

Instructions

  • 6 Servings
  • 212 Calories
  • 10g Fat
  • 31g Carbs
  • 5g Protein
  • 40 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Preheat Oven Preheat oven to 425°F. Bring a large pot of water to boil.

  • 3

    Roast Potatoes Arrange the potatoes on a baking sheet and drizzle with 2-3 tablespoons olive oil and sprinkle with kosher salt. Roast for 30 minutes, turning half way. Allow to cool completely, then transfer to a large mixing bowl.

  • 4

    Make Dressing Prepare the dressing. Whisk together the lemon juice, dill, vinegar, Dijon mustard, and olive oil. Set aside.

  • 5

    Cook Asparagus and Peas Once the water has boiled, add the asparagus and peas. Cook for about 5 minutes. Strain and rinse with ice cold water to stop the cooking process.

  • 6

    Serve and Enjoy To the large bowl, combine the asparagus, peas, radishes, beans, and dressing. Mix to combine. Enjoy salad at room temperature.

  • 7

    Store Leftovers Refrigerate leftovers for up to 3 days in a covered container.

  • 8

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands. 

Recipe adapted from makingthymeforhealth.com

What You’ll Need

  • Cutting Board

  • Knife

  • Colander

  • Large Pot

  • Baking Sheet

  • Measuring Cups

  • Measuring Spoons

  • Whisk

  • Large Bowl

  • Spoon

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