Potato salad

No Leftovers Salads

Servings

4-6

Preperation

45 minutes

Cooking

-

Waiting

-

3 leftover boiled potatoes 2 spring onions, finely chopped 4 tbsp olive oil 1 tbsp apple cider vinegar 1 tsp mustard ½ lemon 50 g pickled cucumber, finely chopped 2 tbsp capers 200 g cherry tomatoes, halved Salt Pepper

For the vinaigrette, mix the vinegar, mustard, salt, and pepper in a bowl. Slowly whisk in the olive oil. Add the chopped spring onion, pickled cucumber, and finely chopped lemon zest to blend into the dressing.

Peel the potatoes and cut them into cubes.

Add them to the bowl with the vinaigrette.

Peel and finely dice the flesh of half a lemon, removing all the peel.

Add the diced lemon, capers, cherry tomatoes, more salt and pepper.

Gently toss everything and serve.