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Potatoes & Tomatoes


1 kg new or small potatoes
1-2 Tbsp (15-30 ml) potato water
1-2 Tbsp (15-30 ml) apple cider vinegar
1 tsp (5 ml) Dijon mustard
2-4 cloves garlic, chopped
1/3 cup (80 ml) omega blend
1/4 cup (60 ml) sun-dried tomatoes (packed in oil), chopped
1 cup (240 ml) pickled artichoke hearts
1/3 cup (80 ml) fresh basil, chopped
Sea salt and pepper to taste
1/2 cup (120 ml) mozzarella cheese, coarsely grated (optional)


Scrub potatoes and steam with skin for 20-25 minutes, until done. Reserve 2 Tbsp. of potato water for vinaigrette. Meanwhile, whisk together mustard, Omega blend oil, sun-dried tomatoes, chopped garlic, sea salt and pepper. Add only 1 Tbsp. each of the apple cider vinegar and potato water. Cut warm potatoes in quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with cheese and basil. Serves 8.
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