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!
Ingredients
- 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)
½
- punnet cress, snipped
WEIGHT CONVERTER
Method
- Boil the potatoes until tender, drain and toss in 2tbsp oil from the tomatoes, the lemon zest and juice, and vinegar.
- Meanwhile, toss the courgette and spring onion in the olive oil and cook on the BBQ until softened and charred.
- In a large serving bowl, mix the potatoes and vegetables with the sun-drenched tomatoes, pepper pearls and cress, and season.
Top Tip for making Vegetable and potato salad
Store this salad in an airtight container in the fridge for up to 2 days. Please note this salad is best served fresh.
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