Potato & Sun Dried Tomato Salad

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Potato & Sun Dried Tomato Salad

Martine Chin
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Salad
Servings 4
Calories 151 kcal

Ingredients
  

  • 1 lb baby potatoes 450g
  • 1/2 cup green olives halved, 90g
  • 1/2 cup sundried tomatoes drained, roughly chopped, 70g
  • 2 tbsp capers drained
  • handful chives chopped
  • 1 tbsp oil from sundried tomatoes
  • 1 tbsp wholegrain mustard
  • 1 tbsp apple cider vinegar

Instructions
 

  • 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.

Nutrition

Calories: 151kcalCarbohydrates: 29gProtein: 5gFat: 3gSaturated Fat: 1gSodium: 457mgPotassium: 949mgFiber: 5gSugar: 6gVitamin A: 186IUVitamin C: 28mgCalcium: 38mgIron: 2mg
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Posted in Dairy-Free, Freezer Friendly, Gluten-Free, Lunch, Vegan

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