New potato & sundried tomato salad
This simple salad is a flavourful, vegetarian side - perfect for al fresco summer dining
- Prep: 20 mins
Cook: 15 mins
- Serves 2
- Easy
Ingredients
- 500g new potatoes
- 4 tbsp crème fraîche
- 4 tbsp mayonnaise
- 1 tbsp olive oil
- pinch caster sugar
- 8-10 sundried tomatoes, sliced
- small bunch parsley, roughly chopped
- 2 spring onions, sliced
Method
-
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.
-
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.
-
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.
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