New potato & sundried tomato salad
- Good Food team
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Serves 2
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.9 out of 5.9 ratingsRate
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This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
Vegetarian
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Barbecued lamb with sweet mint dressing
A star rating of 4.9 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
500g new potatoes
-
4 tbsp crème fraîche
-
4 tbsp mayonnaise
-
1 tbsp olive oil
-
pinch caster sugar
-
8-10 sundried tomatoes
sliced
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small bunch parsley
roughly chopped
-
2 spring onions
sliced
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Nutrition: per serving
- kcal594
- fat42g
- saturates12g
- carbs50g
- sugars8g
- fibre5g
- protein8g
- salt2.34g
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Method
-
step 1
Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
-
step 2
In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
-
step 3
Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
Recipe from Good Food magazine, July 2011
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A star rating of 4.9 out of 5.9 ratings
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