Mediterranean Potato Salad

This recipe is quite quick to prepare, contains carbohydrates and fat making it perfect to combine with a protein portion. This dish is suitable for people intolerant to gluten.

Approximate Nutritional Content: 1 serving (recipe serves 6)

• Calories: 190 kcal.

• Grams of fat: 10 gr. equivalent to 2 fat servings

• Grams of carbohydrate: 21 gr. equivalent to 1.5 grain servings

• Grams of protein: 2 gr.

Note: nutritional information may vary according to the quantity and type of ingredients used.

Ingredients:

• 680 gr small potatoes unpeeled

• 1 teaspoon salt

• 4 tablespoons olive oil

• 2 tablespoons fresh basil finely chopped

• 3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 1/2 cup sweet bell pepper finely chopped

• 1/2 cup pitted olives

Preparation Method:

• In a pot, place the potatoes. Add water until potatoes are covered and add 1/2 teaspoon salt. Cover and bring to a boil. Cook covered over low heat for 15 minutes or until tender. Remove from heat, drain, cut in half and coat with 1 tablespoon olive oil.

• If you have a grill, you can place the potatoes over medium heat for 5 to 10 minutes to brown them.

• In a large deep plate, place the remaining olive oil, basil, vinegar, mustard and salt. Stir well to make a vinaigrette.

• Place the potatoes, sweet bell pepper and olives in a deep plate, add the vinaigrette, stir and serve.

Enjoy!!