Summary

Ingredients

• 600 g potato (s)
• 15 date tomato (s)
• 3 spring onion (s)
• 3 mini cucumber (s)
• 1 teaspoon garlic powder
• oil
• salt and pepper

For the dressing:

• 6 tablespoon water
• 4 tablespoon olive oil
• 4 tablespoon agave syrup
• 3 tablespoon white wine vinegar
• 3 tablespoon mustard with whole grains
• 3 tablespoon mustard
• 1 teaspoon dill
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Halve or quarter the potatoes depending on their size. Put in a bowl and mix with garlic powder, salt, pepper and oil.
2. Shake well once so that the potatoes are covered all over with the marinade. Bake in the oven at 200 ° C for about 20-30 minutes until cooked.
3. Chop the remaining vegetables and place in a bowl. As soon as the potatoes are cooked, add them to the bowl as well.
4. Mix the dressing ingredients in a blender and pour over the salad. Mix well once and serve warm.