Name: Summer Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 8 medium yellow potato, pre-steamed and cooled ; or red potatoes; ½ medium cucumber, chopped; ¼ medium red onion, minced; 15 cherry tomato, sliced; 10 kalamata olive, chopped; 3 tbsp white wine vinegar; 2 tbsp dijon mustard; 1 tbsp maple syrup; 1 tsp dried dill, or add any fresh herbs you like; ½ tsp salt; ½ lemon, juiced; optional

Chop your potatoes and add them into a large mixing bowl. If you don't have pre-steamed potatoes in the fridge you will want to place 1/2 to a full 5lb bag of red or yellow potatoes in a steamer tray over a large pot of boiling water and let steam until soft, usually .

You can also do this in your Instant pot on the pressure cook setting for and let it naturally release. Place the potatoes in a bowl (uncovered) in the fridge to cool.

Add in the rest of your chopped veggies. You can use whatever veggies you like in this.

Bell peppers are really good as well as artichokes, capers, sun-dried tomatoes etc. Mix the veggies with the potatoes.

In a small bowl whisk together your dressing ingredients and pour over top of the potato salad.

This will keep in the fridge for 3-4 days and is best served cold.

Summer Potato Salad

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Summer Potato Salad

Instructions

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