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%

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.

More Recipe Ideas

Top Tip

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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