Mediterranean Potato Salad

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4 - 6

Nutrition per serving

• Kcalories

  178

• Protein

  6g

• Carbs

  29g

• Fat

  5g

• Saturates

  2g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.2g

Ingredients

• 1kg baby new potatoes, halved
• 1 tbsp olive oil
• 3 tbsp grated Parmesan (or vegetarian alternative)
• small bunch basil, roughly chopped
• 6 sundried tomatoes, finely sliced

Directions

1. Boil the potatoes until tender, about 15 mins, then drain and allow to cool slightly. Whisk together the olive oil, Parmesan and a little seasoning. Toss through the potatoes with the basil and sundried tomatoes. Serve warm.

Categories: Barbecue, Cuisines, Healthy, Occasions, Special Diets