Potato salad with tomatoes, feta and pancetta
An easy potato salad recipe with plenty of flavour from a marinade of sun-dried tomatoes, garlic, parsley and basil.
Servings 4 people
Calories 491kcal
Ingredients
Potato salad
- 400 g small boiled potatoes
- 250 g cherry tomatoes
- 80 g baby spinach
- 120 g pancetta or bacon, diced
- 100 g feta
Marinade
- 100 g sun-dried tomatoes in oil (drained weight)
- 75 ml olive oil (feel free to use the oil from the sun-dried tomatoes as part of it)
- 1 handful parsley, finely chopped
- 1 handful basil leaves, finely chopped
- 1-2 cloves garlic, grated or crushed
- Salt and pepper
Instructions
Marinade
- Cut the sun-dried tomatoes into strips and mix them with the other marinade ingredients, then season to taste with salt and pepper.
Potato salad
- Fry the pancetta in a pan until crisp, then leave it to drain on a piece of kitchen paper.
- Halve the potatoes and tomatoes and toss them with the spinach and pancetta.
- Pour over the marinade and toss well.
- Crumble the feta into the salad, toss gently and serve with a little finely chopped parsley on top.
Nutrition
Calories: 491kcal | Carbohydrates: 37g | Protein: 16g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 478mg | Potassium: 1592mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2497IU | Vitamin C: 51mg | Calcium: 70mg | Iron: 4mg