Potato salad with sun-dried tomatoes & basil
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1 person made this
Everyone's favourite outdoor party food, this salad is an excellent source of vitamin C from all three vegetables.
750 g small red potatoes, unpeeled and halved
2 tablespoons low-fat mayonnaise
2 teaspoons Dijon mustard
¼ cup (60 ml) low-fat buttermilk
2 spring onions, thinly sliced
¼ cup (25 g) chopped sun-dried tomatoes (not oil-packed)
8 basil leaves, shredded or finely chopped
½ teaspoon salt
¼ teaspoon black pepper
- Cook potato in a large pot of lightly salted boiling water until tender, 10 to 15 minutes. Drain well.
- For the dressing, combine mayonnaise and mustard in a small bowl. Stir in the buttermilk.
- Combine potato, spring onion, sun-dried tomato, basil, salt and pepper in a large bowl. Add dressing. Toss to coat.
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