About this recipe:Not only is this salad super-light and quick and easy to make, it's also vegan-friendly! Potatoes are tossed with cucumber, celery, red onion and olives in a tangy vinaigrette. Perfect for barbecues or summer picnics.
5 large maris piper potatoes
1 large cucumber, chopped
5 sticks celery, chopped
1 large red onion, chopped
100g green olives with pimento, chopped
4 tablespoons olive oil
125ml red wine vinegar
1/4 teaspoon garlic granules
salt and ground black pepper to taste
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Method Prep:15min › Cook:25min › Extra time:40min › Ready in:1hr20min
Place potatoes in a large saucepan, cover with water and bring to the boil over high heat. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 2.5cm cubes.
Combine the potatoes, cucumber, celery, onion and olives in a large bowl.
Whisk together the olive oil, red wine vinegar and garlic granules in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.