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Marinated Potato Salad

January 15, 2020

I know the phrase “lifehack” is overused but I recently started marinating potatoes and I feel like a genius.

There’s nothing more disappointing than biting into a nice looking piece of potato only to find the inside tastes bland.

So what I do is marinade them after cooking & while they are still hot they suck up all the flavour. You have to let them sit for up to an hour for it to work it’s magic ?

This is one of the recipes in my nutrition program Your Monthly Fuel. You get monthly nutrition action kits with easy convenient pro-metabolic recipes every month when you sign up.

Aaaaand heres my amazing marinated potatoes recipe ????You’re welcome ?


(Serves 5)
1 kg baby potatoes
2 tbsp salt (for water)
1 cup green onions/parsley sliced (optional) ..

5 tbsp/75 ml extra virgin olive oil
1/4 cup/65 ml lemon juice
1tbsp lemon zest (1 large lemon)
1 garlic clove, large, minced
1 tsp Dijon mustard
1.5 tsp sugar
3/4 tsp salt
1/2 tsp black pepper


Shake all ingredients in a jar.

Peel and halve so they are about 2.5cm pieces (cut large ones into 3).
Bring 4 litres water to the boil, add salt.
Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat.
Drain and immediately transfer to a bowl.

Potato salad:
While potatoes are hot, pour over half the Dressing. Use a rubber spatular to gently stir.
Set aside to marinate for 1 hour. Marinating is important.
Add green onions and parsley, pour over remaining dressing. Carefully toss with a spatular, then serve.
Great warm or at room temperature, and it's also great the next day.


(Per serving)
Calories 247
Fat: 11g
Carbohydrates: 31g
Protein: 6g



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