Simple Summer Potato Salad
Prep time
Cook time
Total time
Category: Salad
Makes: 3-4 servings
  • 1 pound of organic small new potatoes, quartered
  • ½ teaspoon sea salt
  • filtered water
  • drizzle of extra-virgin olive oil
  • sea salt, to taste
  • black pepper, to taste
  • 8 medium radishes, chopped
  • 1 organic cucumber, sliced and quartered
  • 8 organic cherry tomatoes, quartered
  • 1 cup pinto beans, cooked (or other type of bean)
  • handful of raw pumpkin seeds
  • lemon wedges, for serving
  1. Cut potatoes into quarters and place in a medium pot. Fill with water and add ½ teaspoon of sea salt, then cover and bring to a boil. Once boiling, reduce heat and let simmer 10-15 minutes until tender.
  2. When the potatoes are done, drain them. Drizzle with olive oil, and toss with salt and pepper. Let them cool while you prep the rest of the salad. Chop your radishes, cucumber, and cherry tomatoes into a large bowl. Add pinto beans and pumpkin seeds, mix well. Finally, add the potatoes and gently toss to combine.
  3. Dish salad into bowls and serve with a lemon wedge for squeezing.
Recipe by Newleaf Nutrition at