New potato & roasted pepper salad

New potato & roasted pepper salad

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(5 ratings)

Ready in 15-25 mins

Easy

Serves 4
James Martin's hearty salad is full of flavour and it couldn’t be easier to make - substantial but with a minimum of preparation

Nutrition and extra info

Nutrition: per serving

  • kcal517
  • fat38g
  • saturates13g
  • carbs22g
  • sugars0g
  • fibre3g
  • protein23g
  • salt2.09g
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Ingredients

  • 450g new potatoes, halved

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 6 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp wholegrain mustard
  • 2 x 150g balls mozzarella, drained and torn
  • 180g bag baby leaf spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g tub roasted peppers in olive oil, drained and torn
  • handful of fresh basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.

  2. Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.

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Comments, questions and tips

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Comments (4)

genputtay's picture
5

I love this recipe. I have made it a few times now, and it is so easy to prepare, and can be very versatile. I have substituted the new potatoes for sweet potatoes, and can definitely recommend it for all those who (like me) think that the substitution makes up for the 300g of mozzarella.

Next time, I am going to try adding some asparagus. But I think it is safe to say that this recipe would lend itself to so many Springtime vegetables, such as courgette; green beans; runner beans... the possibilities are endless. All in all, highly recommended.

jesselbeth's picture
4

A simple salad with a great dressing! My dinner guests have a habit of bringing up how good it was. Planning to add avocado next time for a creamier texture addition

eleanormayo's picture
5

This was DELICIOUS! I used half the amount of oil suggested in the dressing as 6 tbs seemed extreme and roasted peppers out of a jar. The warm potatoes worked really well and the whole salad was a huge success - one I will certainly do again.

nattycor's picture
4

I used piquante roasted peppers which gave the salad a kick but it's really nice without it too!

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