Potato, Tomato and Olive Salad

Ingredients

• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Olives6 count (30 g)
• Parsley1 tablespoon (4 g)
• Garlic1/2 clove (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potato into pieces.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   While the potato is cooking, cut the tomato into small pieces and slice the olives.

5. 5

   Step 5

   To make the dressing, finely chop the garlic and parsley. Mix with the olive oil and season with salt and pepper.

6. 6

   Step 6

   Add the dressing to the salad, mix and serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato, Tomato and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.