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Warm potato, cucumber and tomato salad

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Ingredients for 2 servings:

  • 600 g potatoes
  • 15 date tomatoes
  • 3 spring onions
  • 3 mini cucumbers
  • 1 tsp garlic powder
  • n. B. Oil
  • salt and pepper
  • 6 tbsp water
  • 4 tbsp olive oil
  • 4 tbsp agave syrup
  • 3 tbsp white wine vinegar
  • 3 tbsp whole grain mustard
  • 3 tbsp mustard
  • 1 tsp dill
  • salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with a vegan mustard-dill dressing

Halve or quarter the potatoes, depending on their size. Place them in a bowl and toss with garlic powder, salt, pepper, and oil. Shake well to coat the potatoes with the marinade. Bake in the oven at 200°C for about 20-30 minutes, or until tender. Chop the remaining vegetables and place them in a bowl. Once the potatoes are tender, add them to the bowl. Combine the dressing ingredients in a blender and pour over the salad. Mix well and serve while still warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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