Potato Salad with olives, capers, sun dried tomatoes and chives

Potato salad with chives, olives, capers and sun dried tomatoes

Cook time: 30 minutes

Servings: 4

Ingredients

16 ounce baby potatoes, halved

Handful of black or green olives, halved

Handful of chopped chives

1.7 ounces of sun dried tomatoes, chopped (use 2 tablespoons of the oil from jar for dressing)

2 tablespoons of capers

1 tablespoon of mustard (Dijon, whole grain or a spicy brown mustard works)

1 tablespoon of apple cider vinegar

Sea salt

Pepper

Directions

Boil potatoes until easily pierced, about 29 minutes. Once done, drain and run under water for a few seconds

Once cooled, place potatoes in large bowl and add chives, olives, capers and sun dried tomatoes

In a separate bowl, mix together apple cider vinegar, mustard, reserved oil from sun dried tomatoes (or olive oil) and a large pinch of salt

Pour dressing over potato mixture and add black pepper

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