Vegetable and potato salad

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Griddled veg and potato salad
Griddled veg and potato salad
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Vegetable and potato salad upgrades the traditional potato salad to have delicious Mediterranean flavours. This veggie potato salad is made with courgettes, new potatoes and delicious sun-drenched tomatoes. We recommend cooking the courgettes on the BBQ as it gives a great chargrilled flavour and makes this potato salad the perfect BBQ side, as you can make it once you've got the BBQ going. Plus, it's under 200 calories a portion!


  • 750g new potatoes
  • 3tbsp sun-drenched tomatoes, oil reserved 
  • Zest and juice 1 lemon
  • 1tsp sherry vinegar
  • 2 courgettes, thinly sliced
  • 6 spring onions, halved
  • 2tbsp olive oil
  • 1-2tbsp Roquito hot pepper pearls (Tesco) 
  •  punnet cress, snipped

Store this salad in an airtight container in the fridge for up to 2 days. Please note this salad is best served fresh.


  1. Boil the potatoes until tender, drain and toss in 2tbsp oil from the tomatoes, the lemon zest and juice, and vinegar.
  2. Meanwhile, toss the courgette and spring onion in the olive oil and cook on the BBQ until softened and charred.
  3. In a large serving bowl, mix the potatoes and vegetables with the sun-drenched tomatoes, pepper pearls and cress, and season.

Try our classic potato salad recipe.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 172(kcal)
  • Fat 9.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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