Potato salad is such a must for summer. I feel like it often gets a bad rap, because a lot of them are swimming in so much mayonnaise that they don’t even taste like anything. This salad only has 2 Tbsp mayo, and the dressing incorporates Dijon mustard so it has real flavour.
This is inspired by a Mexican-ish soup in the South Beach Diet Quick & Easy Cookbook which was basically just salsa, broth and a chicken breast. I wanted it to be a bit heartier (obviously) and to pack more of a punch nutrition-wise, so I’ve filled it out with vegetables and beans.