|Energy (Kcal) 196|
|Saturated Fat 1.4g||7%|
|Total Sugars 2.7g||3%|
Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
650g Salad potatoes
3tbsp capers in brine, drained and rinsed
3tbsp chopped fresh mint
3tbsp chopped flat leaf parsley
zest and juice of 1 lemon
3tbsp extra virgin olive oil
Aromatic Potato, Pea & Mint Soup with Garlic Toasts
Give your taste buds a mid-week treat with this aromatic potato, pea and mint soup. Don't forget to serve with garlic toasts to make your meal extra special!
This recipe is great for those looking for an easy, healthy meal. Ty it mid-week, or as a simplified Sunday lunch.
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
This potato salad is the perfect accompaniment for a barbecue or party, helping to make your meal just that bit tastier and healthier!
This campaign was originally produced in the framework of a programme co-financed by the European Union