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Tomato Potato Salad Recipe

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Tomato Potato Salad Recipe

Prep Time: Cook Time:


  • Salt | 1.00 dash
  • Spices, paprika | 0.13 tsp
  • Brown sugar | 1.00 tsp unpacked
  • Apple cider vinegar | 1.00 tbsp
  • Cottage cheese (Low Fat) | 1.50 ounce
  • Dried pumpkin seeds | 1.00 oz
  • Tomatoes, red, raw | 1.50 cup cherry tomatoes
  • Watercress, raw | 5.00 sprig
  • White potatoes, raw | 1.00 lb
Nutrition Facts (Per Serving)

Calories per serving: 113.26 mg

Fat per serving: 3.79 g

Saturated fat per serving: 0.72 g

Protein per serving: 5.29 g

Sodium per serving: 98.93 mg

Cholesterol per serving: 0.43 g


  1. Cut cherry tomatoes in half and keep them aside. Boil the potatoes in plain salted water until they are soft. Drain them properly and set them aside to cool.
  2. When potatoes have cooled down, peel and quarter them, then in a large bowl, mix together the watercress, tomatoes, potatoes and pumpkin seeds in a bowl.
  3. Use a screw top jar and add vinegar, salt, sugar, cottage cheese and paprika. Shake it properly so that it is mixed. Pour it on the salad already made when you are ready to serve.

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