Vegetable and potato salad recipe

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serves: 6
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 172 kCal 9%
Fat 9g 13%
  -  Saturates 1g 5%
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  • 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

    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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