Mediterranean potato salad

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(5 ratings)
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
PREP 10 mins
COOK 15 mins
DIFFICULTY Easy
SERVES/MAKES Serves 4 - 6

Nutrition: per serving (6)

  • kcal178
  • fat5g
  • saturates2g
  • carbs29g
  • sugars2g
  • fibre3g
  • protein6g
  • salt0.2g

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

  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

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