My way...Potato Salad!

Ingredients / 2 port

250 g unpeeled potatoes, boiled and chopped (cold)

1 medium red onion, thinly wedged

1 red bell pepper, chopped

2 stalks of celery, sliced

1 fennel bulb, thinly wedged

1 small cucumber, sliced

1 avocado, diced

10 – 12 olives, preferably Kalamata

1 cup soybeans, organic and well blanched

6 sardines filé, chopped

4 tbsp cappers

2 tbsp parsley, chopped

1 tbsp oregano, dry

1 tbsp chilli flakes

Celtic salt and freshly ground pepper

Dressing

3 tbsp extra virgin olive oil

2 tbsp balsam vinegar

2 tbsp fresh lemon juice

1 tsp honey

1/2 tsp mustard Dijon

Celtic salt and freshly ground pepper

Method

• In a large bowl, place all the ingredients except the potatoes. Season the taste with salt and pepper.

• Bring to boil little salad water and cook the cold potatoes again for a minute. Sieve and add into the vegetable mixture and stir gently to mix well.

• Into a little bowl, add all the ingredients for the dressing and whisk for a few seconds to mix them well. Add a few drops of water if the mixture is too thick.

• Spread the dressing on the potato salad, stir gently with a wooden spoon and serve at once.

Tips

• Summer dish, use can serve it with almost anything you like, from the grill or even fried.

• Cherry tomatoes can also be combined in the salad.

• You can serve it with freshly boiled potatoes, but I use resistant starches that become very friendly with the guts here.