Italian-Style Potato Salad
Hearty, summery and refreshing potato salad with tofu, tomato, cucumber, peas and capers. Perfect as a side dish or a main.
Servings: 4
Calories: 281kcal
Ingredients
- 500 g Baking Potatoes
- 150 g Tofu Pressed
- 100 g Peas
- 3 Salad Tomatoes
- ½ English Cucumber
- 1 Red Onion
- 3 tablespoon Extra Virgin Olive Oil
- 1 ½ tablespoon Capers
- 1 tablespoon Oregano
- Salt
- Pepper
Instructions
- Wash, peal and cube the potatoes. Arrange into a microwave friendly bowl, cover with film pierced a few times with a fork and microwave for 8 minutes at 800W. Allow to rest for an extra 4 minutes before draining the potatoes. Let it cool completely.
- Steam the peas in the microvawe for 2:30 minutes if frozen or for only 1 minute if using fresh ones (800W).
- Chop the tofu, the salad tomatoes, the cucumber and the red onion.
- Transfer potatoes, tofu, tomatoes, cucumber and onion to a bowl, add the capers and the oregano, and season with olive oil, salt and pepper to taste.
- Refrigerate for 30 minutes to 1 hour before serving.
Nutrition
Calories: 281kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Potassium: 913mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1026IU | Vitamin C: 33mg | Calcium: 112mg | Iron: 3mg