Mason Jar Salad with Little Potatoes and Masala Cream Dressing Mason Jar Salad with Little Potatoes and Masala Cream Dressing

Mason Jar Salad with Little Potatoes and Masala Cream Dressing

Adding sweet and creamy Little Potatoes to all kinds of fresh lunch combinations is reason enough to keep a bowl of cooked Little Potatoes in the fridge, ready for nutritious, fast, delicious additions to salads.

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Ingredients

Use the circles as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Blushing Belle

Blushing Belle

Where To Buy

Preparation

Whisk together dressing and divide between clean glass or plastic jars with tight fitting lids.

Layer in salad ingredients to jars, with the top layer being Little Potatoes.

Keep refrigerated until ready to eat or pack for a picnic. They will keep unrefrigerated for 3 hours, but best to keep cool/refrigerated.

When ready to eat and before opening jar, turn upside down and shake gently for about 1 minute to mix.

Step 1 out of 4

Whisk together dressing and divide between clean glass or plastic jars with tight fitting lids.

Step 2 out of 4

Layer in salad ingredients to jars, with the top layer being Little Potatoes.

Step 3 out of 4

Keep refrigerated until ready to eat or pack for a picnic. They will keep unrefrigerated for 3 hours, but best to keep cool/refrigerated.

Step 4 out of 4

When ready to eat and before opening jar, turn upside down and shake gently for about 1 minute to mix.

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