Mediterranean potato salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
A star rating of 4.3 out of 5.25 ratingsRate
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Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad
Vegan
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Chorizo rolls
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 small onion
thinly sliced
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1 garlic clove
crushed
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1 tsp oregano
fresh or dried
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½ x 400g can cherry tomatoes
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100g roasted red pepper
from a jar, sliced
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300g new potato
halved if large
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25g black olive
sliced
-
handful basil leaves
torn
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Nutrition: per serving
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kcal111
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fat4g
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saturates1g
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carbs16g
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sugars3g
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fibre2g
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protein3g
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salt0.2g
low
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Method
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step 1
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
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step 2
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
Recipe from Good Food magazine, July 2012
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A star rating of 4.3 out of 5.25 ratings
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