Peanut Butter Potato Salad
This potato salad has a special twist with the addition of peanut butter, which provides a boost of protein and healthy fats. It is also full of great nutrients like vitamin C and calcium. It is often said that carrots are good for your eyes; though they may not drastically improve your eyesight alone, this popular connotation is due to the high beta-carotene content in carrots. Beta-carotene is converted into vitamin A in your body, which helps support eye function! This salad is overall high in protein and will help you feel satiated for longer. Though peanut butter may be an unorthodox ingredient in potato salad, it adds a creamy richness and nutty flavour that complements the potatoes nicely. Whether you eat it as a main dish or as a side dish, this potato salad is a delicious and easy meal to whip up!
Ingredients
- 1 medium-sized potato
- 1 medium-sized carrot
- 2 eggs
- 1 tbsp peanut butter
- ½ tbsp light soy sauce
- ½ tbsp mayonnaise
- salt and pepper (to taste)
Instructions
- Wash and peel the carrot.
- Place potato and eggs into a pot and fill with enough water to cover them. Cut the carrots to a suitable size to fit into the pot and then add them in. Place pot on high heat until water begins to boil.
- Reduce heat to medium high and let boil for 10-12 minutes. Then, remove eggs and carrots. Place eggs in cold water and peel once cooled.
- Continue boiling the potato for 25-30 minutes, then remove once cooked through. Place in cold water and once sufficiently cooled, remove the skin.
- To make the sauce, combine peanut butter, soy sauce, and mayonnaise in a small dish.
- Combine all ingredients in a large bowl and mash together with a fork. Season with salt and pepper.
- Enjoy!
Notes
Potato and carrots are done cooking if you can easily pierce them all the way through with a chopstick or fork.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 7g
- Sodium: 570mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 375mg
