Vegetable and potato salad upgrades the traditional potato salad to have delicious Mediterranean flavours. This veggie potato salad is made with courgettes, new potatoes and delicious sun-drenched tomatoes. We recommend cooking the courgettes on the BBQ as it gives a great chargrilled flavour and makes this potato salad the perfect BBQ side, as you can make it once you’ve got the BBQ going. Plus, it’s under 200 calories a portion!
Ingredients
- 750g new potatoes
- 3tbsp sun-drenched tomatoes, oil reserved
- Zest and juice 1 lemon
- 1tsp sherry vinegar
- 2 courgettes, thinly sliced
- 6 spring onions, halved
- 2tbsp olive oil
- 1-2tbsp Roquito hot pepper pearls (Tesco)
- ½
- punnet cress, snipped
Method
Boil the potatoes until tender, drain and toss in 2tbsp oil from the tomatoes, the lemon zest and juice, and vinegar.
Meanwhile, toss the courgette and spring onion in the olive oil and cook on the BBQ until softened and charred.
In a large serving bowl, mix the potatoes and vegetables with the sun-drenched tomatoes, pepper pearls and cress, and season.
Top tip for making Vegetable and potato salad
Store this salad in an airtight container in the fridge for up to 2 days. Please note this salad is best served fresh.
