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Potato & Sun-dried Tomato Salad

Vegan. Great for make-ahead lunches for while you're at work!

Serves: 2 Time: 20 minutes



  • 450g baby potatoes

  • 90g green olives, halved

  • 70g sun-dried tomatoes, drained, roughly chopped

  • 2 tbsp capers, drained

  • handful chives, chopped

  • 1 tbsp oil from sun-dried tomatoes

  • 1 tbsp wholegrain mustard

  • 1 tbsp lemon juice


  1. Place the potatoes in a pot of salted water and bring to a boil, lower the heat and simmer for about 20 minutes. Once cooked, drain and rinse in cold water. Once slightly cooled, peel, halve and place them in a bowl.

  2. Add in the olives, sun-dried tomatoes, capers, and chives. Next, mix the oil for the tomatoes, mustard, and lemon juice and drizzle over the salad. Season to taste with salt and pepper, mix well and you're done!


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Rosie ❤️


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