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.