Tayyibat food guide
Kitchen overview
Potato and olive salad
Warm potatoes dressed in olive oil, vinegar, olives and thyme.
A dressing-based salad without mayonnaise.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 10 min
- Cooking:
- 20 min
- Total:
- 30 min
- Difficulty:
- Easy
Times are editorial estimates.
Ingredients
- Regular potatoes700 g
- Pickled Kalamata olives80 g
- Extra virgin olive oil4 tablespoon
- Natural sugarcane vinegar2 tablespoon
- Natural thyme1 teaspoon
- Water (for cooking)
No common allergens identified from the ingredient list.
Based on ingredient names only; always check product labels.
Preparation steps
- Boil the potatoes in water for 18–20 minutes and cut into chunks.
- Whisk olive oil, vinegar and thyme.
- Toss the warm potatoes with dressing and olives.
Serving suggestion: Serve warm or at room temperature.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat