Kartoffel- und sonnengetrockneter Tomatensalat

Name: Kartoffel- und sonnengetrockneter Tomatensalat
Cuisine: Mittelmeer
Ingredients: blank; 1 lb. (450g) baby potatoes; ½ cup (90g) 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

By: Agi Kaja

Potato & Sundried Tomato Salad | Wholefood Earth®

Kategorie

Salate

Küche

Mittelmeer

Kartoffel- und sonnengetrockneter Tomatensalat

Zutaten

1 lb. (450g) baby potatoes
½ cup (90g) 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

Zubereitung

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.

Agi Kaja

Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.

Kommentar hinterlassen

Alle Kommentare werden vor der Veröffentlichung moderiert

Kartoffel- und sonnengetrockneter Tomatensalat