The BBC Good Food logo
New potato & sundried tomato salad

New potato & sundried tomato salad

By
A star rating of 4.8 out of 5.6 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal594
fat42g
saturates12g
carbs50g
sugars8g
fibre5g
protein8g
salt2.34g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.6 ratings
Advertisement
Advertisement
Advertisement

Sponsored content