Artichoke & Green Olive Potato Salad
A quick, easy to make, healthy potato salad with artichokes, green olives and preserved lemon.
Rich in vitamin c, an anti-oxidant boost for the cells in the body and skin. Provides potassium which is an essential mineral for good health.
A great side dish that will go with many mains.
Serves 2
Takes 25 minutes
Ingredients
- 300g baby new potatoes
- 1 crushed garlic clove
- 3 pieces of chopped preserved artichoke
- 4 chopped green olives
- ½ preserved lemon sliced
- lug extra virgin olive oil
- lug white wine vinegar
- 1tbs chopped parsley
- 1tbs chopped mint
- sea salt & black pepper
Method
Place the potatoes, into a pan and cover with cold water, (half any if needed to make each roughly the same size).
Add sea salt.
Place the pan on the hob and bring to the boil.
Turn the heat down and simmer gently until the potatoes are cooked.
Once cooked remove from the heat and drain, sit to one side to cool.
Whilst the potatoes are cooking prepare the rest of the ingredients, garlic clove, artichokes, olives and preserved lemon.
When the potatoes are cool add to a bowl.
Add the extra virgin olive oil, white wine vinegar, garlic clove, artichokes, olives, preserved lemon, parsley, mint, sea salt and black pepper.
To Serve
These tasty potatoes can accompany a wide range of mains dishes.
View the main dishes here for some ideas.
Store
Fridge 3 days.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.