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Healthy Potato Salad

Mediterranean Potato salad with olives, pickles, sumac and sun dried tomatoes

Course Salad
Cuisine Lebanese, Mediterranean
Keyword Healthy, vegan, Vegetarian
Total Time 20 minutes
Servings 2
Author Zaatar and Zaytoun

Ingredients

  • 1 cup baby boiling potatoes Approx 250g
  • good handful baby salad leaves Approx 100g
  • Handful cherry tomatoes
  • 3-4 pickled cornichons
  • 2-3 sun-dried tomatoes
  • 1-2 spring onions
  • small handful basil, chives, mint (3-4 of each)
  • small handful black olives
  • ΒΌ teaspoon sumac
  • squeeze of lemon
  • drizzle extra virgin olive oil
  • salt to taste

Instructions

  1. Boil the potatoes for about 15 mins until a knife cuts through. Drain and set aside
  2. Wash and drain all the vegetables in a colander

  3. In a large bowl, add the baby salad leaves and basil, chop the spring onion, sun dried tomatoes, pickles, tomatoes

  4. Finely chop the chives and mint. Pit the black olives and halve.

  5. Chop the baby potatoes into thick rounds. Add the sumac, sprinkle of salt, a big squeeze of lemon and a good drizzle of extra virgin olive oil

  6. Combine gently making sure you don't squish the potatoes

  7. Taste and adjust the seasoning as necessary