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Bowl of new potato and sundried tomato salad

Italian potato salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving (6)
HighlightNutrientUnit
kcal178
low infat5g
saturates2g
carbs29g
sugars2g
fibre3g
protein6g
salt0.2g
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Ingredients

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

Method

  • STEP 1

    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.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

A star rating of 4.9 out of 5.9 ratings
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