Mediterranean potato salad

This Mediterranean inspired potato salad is a lighter take on the classic picnic classic. Instead of using mayonnaise this potato salad is packed full of vibrant cherry tomatoes, olives and garlic, flavoured with Italian herbs like oregano and garnished with a hand full of basil leaves.

We recommend using new potatoes as they keep their shape well once cooked and are perfect for salads. This dish is great both warm or cold, it’s perfect for picnics, barbecues or as a part of a light lunch.

This recipe is completely vegan, dairy-free and gluten-free!

Tools

Chopping board

Kitchen knife

Saucepan

Colander

Frying pan

Wooden spoon

Step nr: 1 - Prep vegetables

Ingredient list for step nr: 1

Preparation time 5 Minutes

Total time 5 Minutes

ToolChopping board

ToolKitchen knife

Cut new potatoes, tomatoes and olives in half. Slice the onion and then finely chop the garlic.

Step nr: 2 - Cook potatoes

Ingredient list for step nr: 2

Cooking time 10 Minutes

Total time 10 Minutes

ToolSaucepan

ToolColander

Boil the potatoes until soft, drain and set aside.

Step nr: 3 - Fry Vegetables

Ingredient list for step nr: 3

Cooking time 2 Minutes

Total time 2 Minutes

ToolFrying pan

ToolWooden spoon

In a frying pan heat the oil and fry the garlic and onions.

Step nr: 4 - Add ingredients

Ingredient list for step nr: 4

Cooking time 10 Minutes

Total time 10 Minutes

ToolFrying pan

ToolWooden spoon

Add the tomatoes to the pan and season well with salt and pepper.

Step nr: 5 - Add potatoes

Ingredient list for step nr: 5

Cooking time 5 Minutes

Total time 5 Minutes

ToolFrying pan

ToolWooden spoon

Add the potatoes, and olives to the pan and stir well.