Summer Potato Salad

Potato salad is a popular dish in many countries and has various regional variations. It is often served as a side dish at picnics, barbecues, and summer gatherings.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Summer Potato Salad

Cooking Method: Boiling Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Vegan

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Rest Time 30 min Total Time 1 hr

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 500 g Potatoes
• 1 small Red Onion
• 1 medium Cucumber
• 200 g Cherry Tomatoes
• 15 g Fresh Dill
• 2 tablespoon Olive Oil
• 2 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Boil the potatoes until tender. Drain and let cool.
2. Cut the potatoes into bite-sized cubes.
3. Finely chop the red onion, cucumber, and cherry tomatoes.
4. In a large bowl, combine the potatoes, red onion, cucumber, cherry tomatoes, and fresh dill.
5. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
6. Pour the dressing over the potato mixture and toss gently to coat.
7. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
8. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 3g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.