Laura's Vegan Table


  • 2 lbs of potatoes; chopped into roughly 1" chunks
  • 1 cup cherry tomatoes, halved
  • 3/4 cup pitted kalamata olives, halved
  • 1 tablespoon capers
  • 1/3 cup olive oil
  • 1/4 cup white balsamic vinegar
  • salt and pepper to taste
  • handful of fresh basil leaves, torn

Always great for summer, there are so many variations of potato salad. This Sicilian version combines delicious mediterranean flavors with potatoes, and it’s a winning combination that’s vibrant and healthy. It looks pretty too!


Add the potatoes to a large pot and fill with water so that it covers the potatoes by about an inch or so. Set to high heat. When the water starts to boil, cook for about 12 minutes; checking them after 10 minutes. Don’t over cook them or they’ll get mushy. Test the potatoes with a fork to see if they are tender. When done, drain potatoes and let them cool for a few minutes. When the potatoes are cooled, add them to a large bowl. Next, add the tomatoes, olives, capers, olive oil, vinegar, salt, pepper, and basil.  Toss well to combine. Add a little more olive oil if needed. Serve at room temperature. Add some lentils to make it a healthy, delicious lunch!