New Potato & Roasted Pepper Salad
This flavorful potato salad brings together tender new potatoes, creamy mozzarella, vibrant baby spinach, roasted peppers, and fresh basil, all dressed in a zesty combination of olive oil, lemon juice, and wholegrain mustard. A perfect dish that bursts with colors and flavors, ready to delight your taste buds.
— Constant Cookbook
Ingredients
- 450g new potatoes , halved
- 6 tbsp olive oil
- juice of ½ lemon
- 1 tbsp wholegrain mustard
- 2 x 150g balls mozzarella , drained and torn
- 180g bag baby leaf spinach
- 200g tub roasted peppers in olive oil, drained and torn
- handful of fresh basil
Instructions
- Cook the potatoes in boiling water for 10-15 minutes, then drain. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
- Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss. Serve immediately.
Yield
Serves 4
Nutrition
- Calories: 517 calories
- Fat Content: 38 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 22 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.09 milligram of sodium
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