Salads & CoRecipes

Fresh & Colorful Potato-based Summer Salad

by Micaela Harrasser

This easy and fresh potato salad is perfect to chill you on a hot summer day!
The best part is that it’s very easy to customize: this version is vegetarian. If you wanted it vegan, just replace the feta with roasted chickpeas (find my recipe here) – in this way you’ll also get a higher protein boost. And if you are not a fan of feta, just swap it with mozzarella pearls, or halloumi! Additionally, feel free to use leftovers in your fridge for inspiration! The best part is that I often boil my leftover potatoes beforehand, so that it usually takes me only a few minutes to prep this easy and quick meal 😀 it also works really well as quick/packed lunch for a day out/picnic 🙂 let me know if you make it in the comments below! Buon appetito!

Fresh & Colorful Potato-based Summer Salad

Serves: 3x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g potatoes 
  • 250g cherry tomatoes
  • 2 tbsp capers
  • 1 shallot
  • 20 green olives
  • cubed feta cheese
  • olive oil, vinegar, pepper and salt for seasoning
  • 1 tbsp origano
  • fresh basil about 20 small leaves
  • 15g toasted walnuts

Instructions

  1. First, rinse and dice up the potatoes (so that they can cook more quickly).
  2. Add them to a pot with abundant water and cook until a fork or knife can easily get through them without breaking them. It should take about 15-20 minutes.
  3. During this time, finely chop the onions. If you are not a huge fan of the taste of raw onions, you can place them in some water with a splash of wine vinegar for a few minutes to remove the pungent taste.
  4. Toast the walnuts.
  5. Rinse the potatoes under cold water to stop the cooking process and bring them at room temperature more quickly. 
  6. Gather all the ingredients and start assembling the salad!
  7. Add the seasoning (EVOO, salt, pepper and balsamic vinegar) and taste to adjust as you please.
  8. The salad is ready to be enjoyed!

Notes

Storage: ideally the salad is best when consumed fresh. Otherwise, store in the fridge for one day max in an airtight container.

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