Potato salad is so much more than BBQ’s sidekick – and this herby recipe proves it. Not only is it made with fragrant dill, refreshing basil and flavourful chives, but it’s also a perfect recovery meal. 

Carb-rich potatoes are proven to restore depleted glycogen stores that the body loses (through sweat) during a workout –  similar to how sports drinks work. And let’s face it, it’s even more delicious – especially when served with calcium-rich feta and antioxidant-dense capers. Pass the taters! 

400 g new potatoes

5 twigs of dill

100 g olives

1/2 tbsp capers

1/2 red onion, finely chopped

10 yellow cherry tomatoes 

10-15 sugar snap peas, finely sliced

80 g feta cheese, crumbled

1/2 head of romaine lettuce

50 g chives, chopped 

FOR THE VINAIGRETTE:

1/2 tbsp olive oil

2 tsp Dijon mustard

1 tsp honey or agave syrup

1 tbsp lemon juice

1 tsp capers liquid

Salt & pepper  

Scrub or peal the potatoes and cut into halves.

Boil in salted water with the dill until tender. Put to the side.

Combine all the ingredients for your vinaigrette in a cup or a small bowl. 

Whisk together, season with salt and pepper. Put to the side.

Cut the lettuce into chunky pieces and arrange in a bowl or serving platter.

Add the potatoes and the rest of the ingredients to the salad.

Add the vinaigrette and mix everything together. 

Note: oil and lemon will naturally separate into two separate layers, so you might want to whisk again before you add the vinaigrette.

Images & recipe courtesy of Agnes Ros from Swedish Food Stories

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