There was a time when I was travelling around almost every day with my eldest daughter. Taking various buses and trains to get to our next adventure. Exploring nature, visiting friends, and enjoying the freedom our lifestyle brought. It is something I look back very fondly upon. But one of the things that made it doable was my habit of making the same easy nutrient-dense meals for us to take with us. For me, this was this beautiful paprika potato salad.
Every night before we set off, I would prepare the potatoes and veggies while I packed our bags and checked travel times. It became a ritual that set the tone for the journey ahead.
This isn’t your average potato salad; with heavily seasoned roasted potatoes and all the veggie trimmings, we have entirely skipped the heavy, greasy dressings.
Paprika potato salad
Ingredients
Potatoes
- 450 grams Small potatoes
- 1/2 tbsp oilive oil
- 1/2 tsp smoked paprika
- 1/4 tsp salt
Veggies (my favourites but use whatever you love)
- 1 cup lettuce shredded
- 1 cup spinach
- 1/4 cup grated carrot
- 1/4 cup gherkins
- 1/4 cup green olives chopped
Instructions
For the Potatoes
- Preheat your oven to 200c
- Chop the potatoes into bite sized pieces (leave the skins on)
- Place them in an oven proof dish along with the oil, paprika and salt, rubbing the oil and seasoning all over the potatoes.
- Place the potatoes in the oven and allow to bake for 30mins, turning half way through.
- Once the potatoes are cooked through remove from the oven and set aside too cool.
For the Salad
- Add all the veggies into a large bowl or lunch container, along with the cooled potatoes. If not eating straight away store in the fridge, but for no longer than a day (the potatoes will get soggy)
Notes
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Please be aware all information in this blog is based on my own personal experience and research, and I am not a medical professional. If you are needing advice about a medical condition, please seek advice from a medical professional.
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