Potato salad with sun-dried tomatoes, peas and rocket
Recipe for an easy cold potato salad tossed in the loveliest marinade.
Servings 4 people
Calories 461kcal
Ingredients
Potato salad
- 600 g small potatoes
- 2 large handfuls of rocket, about 100 g
- 200 g peas, defrosted or fresh
- 30 g pine nuts, toasted
Marinade
- 100 ml oil from the sun-dried tomatoes - or olive oil
- 75 g sun-dried tomatoes, cut into strips
- 1 handful parsley, finely chopped
- 1/2 lemon, juice only
- 2 cloves garlic, crushed or finely grated
- 25 g Parmesan, finely grated
- Salt and pepper
Instructions
Marinade
- Mix all the ingredients for the marinade, season to taste with salt and pepper and leave it to stand on the worktop so the flavours develop.
Potato salad
- Boil the potatoes, skins on, in a large pan of well-salted water. Let them boil for about 5-6 min., depending on size, then take the pan off the heat and leave them to finish cooking in the hot water with the lid on. This way you get a nice firm potato that doesn't fall apart. Drain the water once the potatoes are tender, rinse them under cold water and leave them to cool completely. Peel them or leave the skins on - halve the potatoes or cut them into bite-sized pieces.
- Toss the peas and potatoes with the marinade so everything is evenly coated.
- Finally fold in the rocket and pine nuts, and season to taste with salt and pepper.
Nutrition
Calories: 461kcal | Carbohydrates: 38g | Protein: 9g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 4mg | Sodium: 130mg | Potassium: 1335mg | Fiber: 6g | Sugar: 9g | Vitamin A: 302IU | Vitamin C: 40mg | Calcium: 116mg | Iron: 4mg