2016 · Good Food · september · Vegetables

A month of vegies – Potato Salad

The second vegetable recipe I’m sharing with you this month is delicious served warm or cool. Serve it alone; with a meat dish or another vegetable dish.

 

For those of us living a gluten-free lifestyle, potato is one vegetable which is very versatile and also filling.  They are also not too difficult to cook, and can be enjoyed in so many ways – mashed, baked, roasted, added to stews or curries, fries; hash browns and so much more!

This dish is filling, tasty and can either be eaten as a side dish, or made into your main meal.

Gluten-free Mediterranean-style Potato Salad

(gluten-free, egg free, wheat free, sugar free, dairy free, soy free)

potatosalad

  • Servings: 2-4
    By: gfchopstix
    Prep time: 10  minutes
    Cooking time: 15-20 minutes

    Ingredients:

  • 3 medium sized potatoes
  • 1/4 cup of Olive oil
  • A handful of Calamata olives
  • A handful of baby tomatoes
  • Half a freshly squeezed lemon
  • Salt and pepper for seasoning

Directions:

  1. Wash the tomatoes and cut in half. Set aside.
  2. Peel and wash potatoes
  3. Cut up into bite sized pieces
  4. Bring a pot of water to boil
  5. Gently place potatoes into the pot of water and boil on medium heat until tender, for about 10-15 minutes (if you prefer potatoes firmer, then boil for a shorter time)
  6. Carefully remove from the pot, drain and place into a serving dish
  7. Add olives, baby tomatoes and seasoning
  8. Drizzle olive oil and fresh lemon juice over
  9. Serve immediately or allow to cool down and serve as a cold dish

    Optional: chop up fresh parsley or coriander and add to salad

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