Meatless Monday’s: Potato & Sundried Tomato Salad

There’s something about a potato salad that always feels like home, isn’t there? But let’s be real—most of us grew up with the creamy, mayo-heavy version that often weighed us down more than it lifted us up. This Potato & Sundried Tomato Salad takes everything we love about the classic and gives it a vibrant Mediterranean twist. Think briny olives, tangy capers, and those chewy-sweet sundried tomatoes that taste like sunshine packed in a jar.

The dressing couldn’t be simpler—just a quick whisk of mustard, apple cider vinegar, and a splash of oil from the sundried tomatoes themselves. It coats the warm baby potatoes in a tangy, savory glaze that’s as refreshing as it is satisfying. Perfect as a side for grilled fish, roasted chicken, or even tucked into your weekly meal prep, this salad holds up beautifully in the fridge and tastes even better the next day.

It’s hearty without being heavy, flavorful without being fussy, and the kind of dish you’ll be proud to plop down on the table at your next cookout. Trust me—once you taste the mix of tender potatoes, salty pops of caper, and the sweet-savory chew of sundried tomatoes, you’ll never look at potato salad the same way again.

Potato & Sundried Tomato Salad

Ingredient List

1 lb. (450g) baby potatoes
½ cup (90g) green olives, halved
½ cup (70g) sundried tomatoes, drained, roughly chopped
2 tbsp. capers, drained
Handful chives, chopped
1 tbsp. oil from sundried tomatoes
1 tbsp. wholegrain mustard
1 tbsp. apple cider vinegar

Directions

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 and halve the potatoes, then place them in a large bowl.
Add the olives, sundried tomatoes, capers, and chives.
Whisk together the sundried tomato oil, mustard, and apple cider vinegar, then drizzle over the salad.
Season to taste with salt and pepper, toss gently, and serve.
Makes 4 servings.

Nutrition Facts

Calories per serving: 161
Fats per serving: 9 grams
Protein per serving: 4 grams
Carbohydrates per serving: 17 grams

This recipe is taken from our Eat Lean: Plant-Powered cookbook featuring 40 delicious recipes for a vibrant vegan lifestyle.

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