06/25/2017Bowls and salads - Main courses - Starters

Summer potato salad

Name: Summer potato salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 serv.
Cuisine: Vegan
Ingredients: 4 potatoes; 200 g cherry tomatoes; 1 avocado; 1 granny smith apple; 80 g dried tomatoes; 0.3 cucumber; mixed salad greens; 0.5 lemon; 3 tbsp olive oil; paprika; 1 tsp maple syrup; salt

Spring / Summer Picnic Lunchbox Gluten-free Blender-free Oven-free

For: 3 serv.Difficulty: EasyPreparation: 25 minCooking: 20 min

We promise, we're definitely thinking of you who's probably suffocating in 104°F! The upcoming recipes will be specially designed for omgitshot and we'reallgonnadie ;) Like salads, cocktails (because it's important to stay hydrated, of course...), yummy snacks for aperitifs, lovely watermelon concoctions...

In the meantime, voilà, a potato salad, with lots of stuff inside!

Servings

Ingredients

Cups

-potatoes 4
-cherry tomatoes 200 (g)
-avocado 1
-granny smith apple 1
-dried tomatoes 80 (g)
-cucumber 0.3
-mixed salad greens

The vinaigrette

-lemon 0.5
-olive oil 3 (tbsp)
-paprika
-maple syrup 1 (tsp)
-salt

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Steps

Bring a pot of water to a boil with the potatoes and coarse salt. Let it cook for about fifteen minutes from the time it starts boiling. Your potatoes should be tender in the center. Cut them into cubes and let them cool completely (you can remove the skin, or not, as you prefer).
Wash and peel the vegetables. Cut the cherry tomatoes in half, the avocado, apple, and cucumber into cubes, and the sun-dried tomatoes into strips. Mix everything together with the mesclun salad mix and the potatoes.
Prepare the vinaigrette: squeeze the lemon and mix the juice with the oil, paprika, maple syrup, and a pinch of salt.