Potato Salad with Kale, Olives & Tomatoes Whole30 Approved

 

White potatoes have always been a comfort food for me. And while I typically do not eat them often, since being on Whole 30 I have enjoyed them a couple times a week. They helped me get through the days where I was having cravings or feeling limited in what I could eat.

As of writing this I have 4 days left! Throughout the weeks I have experienced so many shifts and changes in my body and mood that I will share about in a seperate blog post. This has been an awesome journey and I am very excited to have a glass of wine to celebrate the completion very soon. Until then, more delicious potato salad will do.

This recipe is quick, great hot or cold and keeps well for 3-4 days in the fridge. I hope you love it!

Ingredients:

2 pounds fingerling potatoes, boiled until fork tender and cut in half

5 cupsĀ  kale, chopped

2 cups kalamata olives, sliced in half

2 large beefstake tomatoes, seeds removed and chopped

3/4 cup green onion, chopped

1/2 cup capers, drained

3/4 cup red wine vinegar

1/2 cup olive oil

pink salt and pepper

Directions:

prep all ingredients as stated above. combine in a bowl, mix well then taste test. I like acidic foods but if its too bright for you add more oil to balance out the vinegar.

 

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  • Georgia Cifelli

    Love this dish!

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