New potato & sundried tomato salad
- Preparation and cooking time
- Serves 2
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
- 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.