The tomatoes add freshness, the capers a bit of salt and sourness, and the dressing creates a fine balance between a bit of tang and sweetness. The entire delight is ready in 30 minutes, including potato boiling time.
Recipe for potato salad with tomatoes, spinach, and capers
Oh, how I’ve been looking forward to kicking off the grill season; it also means plenty of delicious potato salads in the coming months.
Potato salads can be made in all variations—they’re easy, quick, and simply taste wonderful!
We started today with this colorful mix where the potatoes are combined with cherry tomatoes, sundried tomatoes, capers, and spinach—all tossed in a mild mustard dressing that complements the potatoes perfectly.
The tomatoes add freshness, the capers a touch of salt and tartness, and the dressing creates a nice balance between a bit of bite and sweetness. The whole delight is ready in 30 minutes, including potato cooking time.
Servings: people
Potato Salad with Tomatoes, Spinach, and Capers
The tomatoes add freshness, the capers a bit of salt and sourness, and the dressing creates a fine balance between a bit of tang and sweetness. The entire delight is ready in 30 minutes, including potato boiling time.
Equipment
- Cutting Board
- Chef'S Knife
- Bowl
Ingredients
- 500 gram Potato small and new
- 150 gram Cherry Tomatoes
- 50 gram Sundried tomatoes
- 18 gram Capers
- 1 handful Chives finely chopped
- 2 handfuls Fresh spinach coarsely chopped
Dressing
- 15 gram Coarse mustard
- 54 gram Oil
- 10.5 gram Honey liquid
- 15 gram Lemon Juice
- Salt and Pepper
Instructions
- Scrub and rinse the potatoes and set them to boil in lightly salted water - they should be tender but with a bit of a bite.
- Rinse the boiled potatoes in cold water and let them drain. Cut them into cubes.
- Cut cherry tomatoes into quarters and coarsely chop the sun-dried tomatoes.
- Put potatoes, both types of tomatoes, capers, chives, and spinach in a bowl.
- Mix the dressing and toss it in the bowl - set it in the refrigerator until serving.