Hearty, cold-weather meals don’t have to be unhealthy. This delicious and nutritious recipe from Elite Jakob will have your family begging for more.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Olive & Potato Salad
Ingredients
- 1 red onion, thinly sliced
- 3 Tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1 1/2 cups halved cherry tomatoes
- 1 cup chopped basil
- 1-2 Tablespoons capers, washed and drained
- 20 pitted olives, any kind and color
- 4 medium potatoes
- 1 teaspoon salt (for cooking the potatoes)
- 1 Tablespoon oregano
- Pepper
- 3 Tablespoons olive oil
- 1/4 teaspoon salt
Instructions
- In a saucepan, cover the potatoes with water and 1 teaspoon of salt.
- Bring potatoes to a boil and cook for 20-30 minutes, or until potatoes are cooked through. Let cool.
- In the meantime, add the sliced red onion, vinegar and salt to a salad bowl and toss the onions while squeezing on them gently, massaging the vinegar into the onions. Leave them in the bowl.
- Add to the bowl, the tomatoes, olives, capers and basil.
- Sprinkle the oregano.
- Peel the potatoes and dice them to large chunks, about 1/2” cubes.
- Add the potatoes to the salad.
- Drizzle olive oil, 1/4 teaspoon salt and pepper and toss everything gently with your hands until evenly distributed.
- Sprinkle more chopped basil before serving and enjoy!
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