Bring a splash of colour to your table with our Vibrant Garden Potato Salad! Packed with tender baby potatoes and fresh, marinated vegetables, this dish is a delightful twist on a classic. Light, refreshing, and bursting with natural flavours, it's the perfect addition to summer barbecues or as a tasty side any time of year.
Ingredients:
Salad
1 kg baby potatoes, halved
1 medium carrot, sliced and cooked
1 small yellow capsicum, thinly sliced
1 small green capsicum, thinly sliced
100gms cherry tomatoes, halved
1 small red onion, thinly sliced
1 medium cucumber, sliced
Fresh parsley or basil, for garnish
Dressing
60 ml oil (avocado or olive)
30 ml apple cider vinegar
1 tsp Dijon mustard
1 clove garlic, minced
Salt and pepper, to taste
Instructions:
Slice the potatoes in half and place in a pot of salted water. Bring to a boil and cook for 10-15 minutes or until tender. Drain and let cool slightly.
Peel and slice the carrots. Add the sliced carrots to a pot of boiling water and cook for 3-4 minutes until they’re tender but still have a bit of crunch. Drain immediately and transfer to an ice bath or run them under cold water to stop the cooking process.
To prepare the dressing, in a small bowl, whisk together the oil, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
In a large bowl, add the cooked potatoes, cooked carrot slices, capsicum, cherry tomatoes, red onion, and cucumber.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Garnish with fresh parsley or basil and serve warm or chilled.
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