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Mediterranean Potato Salad

Mediterranean Potato Salad | Recipe

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Mediterranean Potato Salad | Recipe

Name: Mediterranean Potato Salad
Cook time: 20 min
Yield: 4 Personen
Ingredients: 1 kg new potatoes; 250 g cherry tomatoes; 2 tbsp olive oil; 1 red onion; 50 g Kalamata olives; 2 pinches salt; 6 pinches JS Mediterranean Vegetable Allrounder; 2 sprigs basil; 1 tbsp mustard; 1 tsp maple syrup; 1/4 lemon, juiced; 1 tsp white wine vinegar; 6 tbsp neutral oil; salt, pepper

Nils – Head Chef

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Cooking Time:

20 min

Rising / Brew Time:

60 min

Difficulty:

Easy

Persons

Ingredients

For the salad:
6 pinches

Mediterranean Vegetable Allrounder
Give your veg the taste of the Med £2.39 £47.80/kg incl. 0% tax, excl. shipping
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1 kg

new potatoes
250 g

cherry tomatoes
2 tbsp

olive oil
1

red onion
50 g

Kalamata olives
2 pinches

salt
For the dressing:
2 sprigs

basil
1 tbsp

mustard
1 tsp

maple syrup
1/4

lemon, juiced
1 tsp

white wine vinegar
6 tbsp

neutral oil
salt, pepper

Method

Preheat the oven to fan 200°C.

Cook the potatoes in salted water until done. Let them cool down, then peel and cut into quarters.

Wash the cherry tomatoes, cut in half and mix in a bowl with the olive oil and salt. Place on a roasting tray lined with baking paper or in a small ovenproof dish, cut-side up, and bake in the oven for 25 minutes.

For the dressing, wash the basil, pick off the leaves and place in a tall container. Add the mustard, maple syrup, lemon juice, vinegar, salt, pepper and neutral oil and blend with a blender until smooth and creamy. Add a little soy milk if the consistency of the dressing is too firm.

Peel the onion, halve it and slice finely. Mix the potatoes, onions, cherry tomatoes and olives with the dressing and season with the Mediterranean Vegetable Allrounder.

Nutritional information: (Per person)

Calories
394 kcal

Carbohydrates
43.2 g

Protein
5.8 g

Fat
21.5 g