Mediterranean Potato Salad with Sun-Dried Tomatoes and Apricot Vinegar

Name: Mediterranean Potato Salad with Sun-Dried Tomatoes and Apricot Vinegar
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1 Onion; 1 Red Onion; 2 tablespoons Apricot Vinegar; 30 grams Capers; 50 grams Calamata Olives; 30 grams Sun-Dried Tomatoes; 10 Potatoes; 10 leaves Fresh Basil; 1 dash Salt; 1 dash Black Pepper; 1 dash Avocado Oil

45 min·108 Views

Flora Petrova

352 Recipes

A vibrant and flavorful Mediterranean potato salad featuring the sweet tang of sun-dried tomatoes, briny capers and olives, and a unique apricot vinegar dressing. It's a refreshing side dish perfect for any meal.

Allergens

Vegan

Vegetarian

Pescatarian

Halal

Lactose-Free

Gluten-Free

1,102kcal

4 Portions · 1,558 g

Protein

33 g

Carbohydrates

203 g

Fat

10 g

Fiber

26 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

4

g

Onion1
Red Onion1
Apricot Vinegar2 tablespoons
Capers30 grams
Calamata Olives50 grams
Sun-Dried Tomatoes30 grams
Potatoes10
Fresh Basil10 leaves
Salt1 dash
Black Pepper1 dash
Avocado Oil1 dash

Preparation

1
Start by thoroughly washing the potatoes, no need to peel them. Cut them in big cubes. Place them in a large pot, cover with water, add sprinkle of salt and bring to a boil. Cook until they are tender when pierced with a fork, about 15 minutes. Drain and let them cool slightly.
15 min
2
While the potatoes are cooking, prepare your other ingredients. Slice both the onion and the red onion into thin strips.
3
Give the capers a light chop with a knife; you want them to be slightly broken down but not finely minced. Pit and roughly chop the Calamata olives. Also, chop the sun-dried tomatoes into smaller pieces.
4
Using scissors, snip the fresh basil leaves into small ribbons or pieces. This helps release their aroma and distributes them evenly.

Assembly

5
In a large mixing bowl, combine the sliced onion and red onion with 2 tablespoons of apricot vinegar and a good pinch of salt. Use your hands to gently massage and mix them well, allowing the onions to soften slightly and absorb the flavors.
6
Add the prepared capers, Calamata olives, and sun-dried tomatoes to the bowl with the onions. Give it another gentle mix.
7
Now, add the cooled and cubed potatoes to the bowl. Season generously with more salt, freshly ground black pepper, and a drizzle of avocado oil. Gently fold all the ingredients together until everything is well combined and coated.
8
Finally, add the fresh basil leaves.