Call me old-fashioned but I love a good potato salad. I think it makes the best side dish for a BBQ in summer and a really yummy packed lunch all year round. It can be made in large batches and refrigerated, plus it’s very very cheap to make so, in my opinion, it’s a total winner.
As I’ve mentioned a couple of times in other posts, I’ve been cutting back on dairy in the last couple of weeks so I’ve been swapping the mayo for good ol’ olive oil. Overall, I can genuinely say that I prefer this version – simply because I can actually taste all the ingredients rather than just the thick dressing. The black pepper and the crunchiness of the raw pepper make all the difference and help make this humble salad interesting, despite the very basic ingredients.
So here is a quick and easy recipe today for those wanting all the goodness of a delicious potato salad but want to give the mayo a miss.Print
A quick and easy recipe for those wanting all the goodness of a delicious potato salad but want to give the mayo a miss.
- 800g waxy new potatoes, skin on
- 1 red pepper, deseeded and cut into small pieces
- 1/2 small red onion, finely chopped
- 8 cherry tomatoes, quartered
- 2 handfuls of pitted black olives, halved
- 3 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 2 large handfuls of fresh rocket
- Boil the new potatoes for approximately 20 minutes until just cooked, then drain and set aside to cool.
- Cut the potatoes into bite-size chunks and put them in a bowl with the red pepper, the red onion, the cherry tomatoes and the olives.
- Add the olive oil and season well with salt and pepper. Refrigerate for at least 1 hour and stir in the rocket just before serving to stop it from going soggy.
Suitable for vegans
This salad can be refrigerated in a sealed container for up to 3 days.
If you’re planning to take it to work, place the potato salad at the bottom of your lunch box and put the rocket on top to stop it from going soggy. Alternatively, transport the rocket in a separate container.