I thought I'd share with you a lunch I've made for myself numerous times and yet I still don't get bored with it. There's so many things you can add to this tasty potato salad and for a lunch its a perfect portion to fill you up, without leaving you feeling lethargic afterwards.
So I don't know about you, but I don't like having anything too heavy for lunch while I'm at work? Theres nothing worse than going back after your break and wanting to do nothing but sit on your arse and sleep when no ones watching! Am I right? Don't get me wrong, I love having a sandwich, but sometimes a sandwich isn't enough, or just doesn't leave you feeling satisfied.
So I don't know about you, but I don't like having anything too heavy for lunch while I'm at work? Theres nothing worse than going back after your break and wanting to do nothing but sit on your arse and sleep when no ones watching! Am I right? Don't get me wrong, I love having a sandwich, but sometimes a sandwich isn't enough, or just doesn't leave you feeling satisfied.
The recipe below made enough for me, for three lunches! If you're afraid you'll get bored, switch the toppings. Add something to one portion and something different to the other.
PREP TIME: 5-8 minutes
COOKING TIME: 10 minutes
TOTAL TIME: 15-18 minutes
INGREDIENTS
3/4 Potatoes
Olive Oil
1tbsp Lemon Juice (fresh or bottled)
1/2tsp Black Pepper
Salt
1tsp Dried Parsley
1/2tsp Garlic Granules
Olive Oil
1tbsp Lemon Juice (fresh or bottled)
1/2tsp Black Pepper
Salt
1tsp Dried Parsley
1/2tsp Garlic Granules
TOPPINGS
Completely your choice. For this particular one I am using sundried tomatoes, bacon, gherkins and black olives.
Usually I would use mozzarella cut into little chunks, but I didn't have any. But I did have some left over crispy bacon that I added instead.
STEP 1
Wash some potatoes, cut them into bitesize pieces and boil with a pinch of salt. You don't want your potatoes to be too soft, so make sure you check them regularly. They take around 10 minutes.
STEP 2
When the potatoes are cooked, drain them and place them into a bowl and leave them on the side until they stop steaming. I usually end up putting mine in the freezer for 5-10 minutes to speed up the cooling process.
(Although the cooling part is not compulsory, I find it helps absorb the flavours. However, if you're short for time, feel free to skip this part).
STEP 3
Drizzle a good amount of olive oil over the potatoes, (enough to lightly coat them). Followed by all the other ingredients. The amounts I've given are a guideline. You may wish to use more or less, depending on how you like it.
STEP 4
Divide the potato salad into the desired amount of containers, (in this case three).
STEP 5
Cut up your chosen toppings and share them out onto each serving.
And you're done! How easy was that? I have a few more recipes coming to the blog soon, unfortunately its an area I need to improve on, photo wise. I never make something for the blog so don't prepare the area. I just end up taking a few pics along the way. I'll try next time!
As always, I'd love to know if you decide to try this recipe for yourself and what you thought of it?
What do you tend to have for lunch?
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