New potato & sundried tomato salad

New potato & sundried tomato salad

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
594
protein
8g
carbs
50g
fat
42g
saturates
12g
fibre
5g
sugar
8g
salt
2.34g

Ingredients

  • 500g new potatoes
  • 4 tbsp crème fraîche
  • 4 tbsp mayonnaise
  • 1 tbsp olive oil
  • pinch caster sugar
  • 8-10 sundried tomatoes, sliced
  • small bunch parsley, roughly chopped
  • 2 spring onions, sliced

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Method

  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.
  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.
  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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Comments

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gnixon's picture
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This was delicious! I served it as a side to the seared beef with orange and chilli and it was great. So glad there is some salad left so I can have it tomorrow!

lucybousfield's picture
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Great flavours! Also used creme fraiche and less mayonaise.

karenjohnson23's picture
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delicious! substitued yoghurt for creme fraiche as that was what i had. sun dried tomatoes add a burst of flavour.

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