Antipasto Potato Salad - Oil Free Vegan!
Ingredients
- 300 gram Pre-cooked potatoes I used kipflers boiled, steamed and cold from fridge
- 275 gram Jar Artichoke Hearts no oil
- 140 gram Jar chargrilled Vegetables no oil, pickled in vinegar
- 1/2 cup Olives, whole pitted or filled green or black of your choice
- 1/4 cup Sundried Tomatoes no oil, hydrated
- 1/4 cup Chargrilled Red peppers/Capsicums no oil, pickled in vinegar
Servings: Serves (depends on extra sides)
Units:
Instructions
- Slice or dice potatoes into mouth-size pieces and place in a large salad bowl.
- Add all of the other ingredients (making sure that they are all drained) and toss everything together to combine.
- That's it... you're ready to eat! Enjoy 🙂
Recipe Notes
Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.
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