A simple, fresh potato salad which is gluten-free and vegan.
200g of new potatoes
2 fennel bulbs, thinly sliced
100g of pitted green olives
2 tbsps. of freshly chopped parsley
1 tsp. of ground sumac
sea salt and pepper
4 tbsps. of extra virgin olive oil
1 tsp. of whole grain mustard
juice of 1 lemon
Cook the potatoes in a pan of boiling water for 10-15 minutes until tender. Remove from the heat, drain and let cool. When they are cool enough to handle, cut them in half and put in a serving bowl. Add the fennel, olives and parsley. Whisk together the lemon juice, extra virigin olive oil and mustard for the dressing in a small bowl and pour it over the salad. Sprinkle with the sumac and season well with salt and pepper. Toss together and serve immediately.