Tuscan Vegetable Potato Salad

Tuscan cuisine is known for its use of fresh, simple ingredients, and this salad showcases the flavors of the region with its combination of potatoes, tomatoes, and basil.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Tuscan Vegetable Potato Salad

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

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 10 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Potatoes
• 250 gram Cherry Tomatoes
• 200 gram Cucumber
• 100 gram Red Onion
• 100 gram Black Olives
• 20 gram Fresh Basil Leaves
• 2 tablespoon Extra Virgin Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Boil the potatoes until tender. Drain and let them cool.
2. Cut the cooled potatoes into bite-sized pieces.
3. In a large bowl, combine the potatoes, cherry tomatoes, cucumber, red onion, black olives, and fresh basil leaves.
4. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Let the salad rest for 10 minutes to allow the flavors to meld.
7. Serve the Tuscan Vegetable Potato Salad chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 5g

Protein 6g12%

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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.