Posted on August 24 2020
Category
Vegan Salad
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Calories
161
Author:
If you don’t feel like cooking today, then this recipe if for you!
This salad could be your go-to sider for the family brunches, guest meals, or even a light lunch. The tangy of olives and tomatoes are balanced by baby potatoes. It's one of the best ways to infuse your dose of apple cider vinegar.
This salad works incredibly well as a burrito or sandwich filling. Potato tomato salad is super filling and satisfying, its got the flavours and spice we often crave during a work week. This one is to suffice your cravings nutritiously.
Ingredients
1 lb. (450g) baby potatoes
½ cup (60g) green olives, halved
½ cup (70g) sundried tomatoes, drained, roughly chopped
2 tbsp. capers, drained
handful chives, chopped
1 tbsp. oil from sundried tomatoes
1 tbsp. wholegrain mustard
1 tbsp. apple cider vinegar
Directions
Place the potatoes in a pot of salted water and bring to a boil, lower the heat and simmer for about 20 minutes. Once cooked, drain and rinse in cold water. Once slightly cooled, peel, halve and place them in a bowl.
Add in the olives, sundried tomatoes, capers, and chives. Next, mix the oil for the tomatoes, mustard, and apple cider vinegar and drizzle over the salad. Season to taste with salt and pepper, mix well and serve.
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