This flavour-packed potato salad makes a light meal in itself, or would be a perfect accompaniment to most grilled meat or fish.
Serves 4
Syns per serving: 1 Syn on Extra Easy and Green
Syns per serving: 1 Syn on Extra Easy and Green
Ingredients
• 500gm new potatoes, diced
• 1.5tbsp cider vinegar
• 6 level tbsp extra light mayonnaise (3 Syns)
• 50gm fat free natural fromage frais
• 1 level tsp Dijon mustard (0.5 Syns)
• freshly ground black pepper
• 1 small red onion, peeled and finely diced
• 4 plum tomatoes, roughly chopped
• 100gm gherkins, drained and roughly chopped
• 3 hard boiled eggs, roughly chopped
• 1 bottled roasted red pepper, finely diced
• 2tbsp chopped fresh flat-leaf parsley
• 500gm new potatoes, diced
• 1.5tbsp cider vinegar
• 6 level tbsp extra light mayonnaise (3 Syns)
• 50gm fat free natural fromage frais
• 1 level tsp Dijon mustard (0.5 Syns)
• freshly ground black pepper
• 1 small red onion, peeled and finely diced
• 4 plum tomatoes, roughly chopped
• 100gm gherkins, drained and roughly chopped
• 3 hard boiled eggs, roughly chopped
• 1 bottled roasted red pepper, finely diced
• 2tbsp chopped fresh flat-leaf parsley
Method
1. Place the diced potatoes in a saucepan of salted cold water and bring to the boil. Let them boil for 8-10 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over them. Let them stand for 10 minutes.
1. Place the diced potatoes in a saucepan of salted cold water and bring to the boil. Let them boil for 8-10 minutes and drain. Place the hot potatoes in a mixing bowl and sprinkle the vinegar over them. Let them stand for 10 minutes.
2. In a wide salad bowl whisk together the mayonnaise, fromage frais and mustard. Season well.
3. Add the potatoes and the remaining ingredients to the dressing and toss well until evenly combined.
4. Cover and chill for at least 1-2 hours before serving.
No comments:
Post a Comment