Lunch: Summer Squash and Purple Potato Salad

This creative potato salad is colorful and lower in carbohydrate per serving you're your standard potato salad because of the added nonstarchy veggies.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Summer Squash and Purple Potato Salad

We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

1 pound baby purple or red creamer potatoes, unpeeled, quartered
1/2 tsp sea salt, or to taste
2 medium (8 oz) yellow summer squash, unpeeled, and quartered lengthwise, cut crosswise into 1/2-inch pieces
6 green asparagus spears, thinly sliced into 1/4-inch "coins"
2/3 cup 4-3-2-1 Dressing
1 medium celery stalk, thinly sliced crosswise
1 small jalapeno pepper, with some seeds, minced
3 scallions, green and white parts, thinly sliced on the diagonal
3 Tbsp chopped fresh dill

Instructions

Add the potatoes and salt to a large saucepan and cover with cold water, about 2 inches above the potatoes. Bring to a boil over high heat. Stir in the squash and asparagus, cover and reduce heat to medium-low. Cook until the potatoes are just tender, about 10 minutes.
Drain the vegetable mixture, then immediately, while warm, add to the 4-3-2-1 dressing in a large bowl and stir gently to combine. Chill.
Stir in the celery, jalapeno, scallions and dill. Adjust seasoning, and serve at room temperature or chill.
Exchanges/Choices: 1/2 Starch, 1/2 Vegetable, 1 Fat

Add a review for Summer Squash and Purple Potato Salad