Thursday, 20 March 2014

Potato salad with vinagrette - naturally gluten free

Now that the weather is lovely, my favourite lunch is a salad, and the other day I made some potato salad with vinagrette.

This is a quick lunch, boiling the potatoes is probably the longest process here.
I boil them in the microwave cut in slices so that it takes even less time, but you can boil them in your preferred way.

The vinagrette is made in two parts:
* The solids: shredded lettuce, shredded boiled egg, roughly chopped olives
* The liquids: three parts of olive oil to one of vinegar (I use cider vinegar), salt and freshly grounded black pepper to taste
Mix all together, pour over the potatoes and enjoy!

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