Herby New Potato Salad
Ingredients
- 500g baby potatoes
- 100g frozen peas
- 300g cherry tomatoes
- 1/2 bag mixed greens
Dressing
- A handful basil leaves
- A handful parsley
- 100ml extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 garlic clove
- Salt and pepper to taste
Preparation
Add the tomatoes to a large tray, drizzle with a touch of oil, sprinkle with salt and pepper, and roast in the oven for 50 minutes at 130-150 degrees Celsius.
Blanch the basil in boiling water for 30 seconds, then remove, squeeze out the water, and add to a blender with the remaining dressing ingredients, then blend until smooth.
Steam the potatoes until soft.
One minute before the potatoes are done, add the frozen peas.
Let the potatoes and peas cool for a few minutes.
Stir in the dressing and serve with the mixed greens and slow roasted cherry tomatoes.
Season with salt and pepper.
Notes
This salad is made with a vibrant parsley and basil dressing, peas, and slow roasted tomatoes that add a scrumptious burst of sweetness.
