Mediterranean potato salad

Mediterranean potato salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4 - 6

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

Nutrition and extra info

Additional info

  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving (6)

kcalories
178
protein
6g
carbs
29g
fat
5g
saturates
2g
fibre
3g
sugar
2g
salt
0.2g

Ingredients

  • 1kg baby new potatoes, halved
  • 1 tbsp olive oil
  • 3 tbsp grated Parmesan (or vegetarian alternative)
  • small bunch basil, roughly chopped
  • 6 sundried tomatoes, finely sliced

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Recipe from Good Food magazine, May 2014

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions

Tips