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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Not your usual potato salad

Potatoes go well with everything at any time of the day: breakfast, lunch, dinner. This thinking may originate in my Polish upbringing since we, Poles, serve potatoes at any occasion. They’re cheap and nutritious. Recently, they have been honoured with a ‘super-food’ tag.  Spud is so ubiquitous in our diet that it gets boring sometimes. This baked-potato salad strives to ‘break the boredom’ by adding fresh spinach, coriander, sweet cranberry, heaps of chilly and diced lemon. It’s very fresh and tangy and takes no time to prepare if you have some leftover baked potatoes!

Serves 4

Not your usual potato salad

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe


  • ½ kg baked potatoes, diced
  • 200 g fresh spinach
  • 50 g fresh coriander, finely chopped
  • 1 chilli, finely chopped
  • 3 tbsp dried cranberry
  • 1 lemon, finely diced
  • Salt and pepper


  1. Combine all the ingredients and serve. Easy, isn’t it?



173 cal


39 g


5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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