Warm Potato Salad

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Warm Potato Salad

 

 

 

1 kg (2 1/4 lb) desiree Potatoes, unpeeled, cut into large chunks

6 tsp extra virgin olive oil

1 small red onion, halved, thinly sliced

1 small red capsicum (bell pepper), thinly sliced

1 small green capsicum (bell pepper), thinly sliced

2 arlic cloves, crushed

20 g (3/4 oz) flat-leaf parsley, chopped

2 tbsp (8 tsp) fresh lemon juice

freshly ground black pepper

 

 

1. Place potatoes in a large saucepan and cover with plenty of cold

water. Bring to the boil over high heat. Boil, uncovered, for 8-10

minutes or until potatoes are just tender. Drain.

 

2. Meanwhile, heat oil in a large frying pan over medium-high heat.

Cook onion, capsicum (bell pepper) and garlic for 3 minutes or until

capsicum soften slightly.

 

3. Place potatoes, capsicum (bell pepper) mixture, parsley and lemon

juice in a large serving bowl. Season with pepper. Toss gently to

combine. Serve warm or at room temperature.

 

 

Serves 6

 

 

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Nutrition information: Average quantity per serve. Energy 681 kJ,

(163Cal), Protein 4.9g,Total Fat 4.8g, Saturated Fat 0.7g,

Carbohydrate 24.1 g, Sugars 2.6g, Dietary Fibre 4.2g, Sodium 10mg.

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