Saladsdeliciouslyella
The Ultimate Spring Salad
An Italian twist on the potato salad with sun-dried tomatoes and basil, this recipe is a great way to use up any leftover roast potatoes — they add a satisfying crunch to this simple salad.
👥 6 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Heat oven to 240°C / 220°C fan / 475°F. Bring a large saucepan of salted water to the boil and add the new potatoes; boil for around ⏱️ 15 minutes until slightly soft. Drain and tip the potatoes on to a large flat baking tray; crush lightly with the back of a spoon. Toss with the olive oil and a pinch of flaky sea salt. Roast for 20–⏱️ 25 minutes until crisp, tossing occasionally. Set aside to cool slightly.
new potatoes1.3 lbolive oil2 tablespoonspinch of flaky sea salt
2
Put the salad leaves, cherry tomatoes, sun-dried tomatoes, basil and puy lentils into a bowl and mix.
3
To make the dressing, pour the oil and vinegar into a small bowl, along with a pinch of salt and pepper and chilli flakes, if using. Whisk until combined.
4
To serve, mix the potatoes with the salad and toss together with the dressing.
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