|Sat Fat 0g||0%|
Place the salad potatoes in a pan and cover with the minimum of boiling water.
Cover with a lid and simmer gently for approximately 15-20 minutes until just tender.
Once cooked drain immediately.
Place the potatoes in a microwaveable dish with 2 tbsp of water.
Cover and cook on full power (800w) for 7-8 minutes.
Allow to stand for 1-2 minutes before serving.
Salad potatoes taste great on their own, in their skins, but if you would like to add butter here are some interesting twists:
Citrus Butter: 25g softened butter mixed with the zest of an orange and half a lemon
Herb Butter: 25g softened butter mixed with 2 tbsp finely chopped fresh herbs (parsley, mint, chives etc)
Pesto Butter: 25g softened butter mixed with 1 tsp red pesto
Garlic Butter: 25g softened butter mixed with 1-2 crushed cloves of garlic
Tip: You don't need to add butter to salad potatoes, a handful of fresh herbs, like parsley, adds flavour without the fat.
175g (6oz) of Salad potatoes per person
"This is one of my favourite summer salads. It’s a great addition to any lunch, especially a picnic. The potatoes taste amazing tossed with asparagus in the creamy lemon and avocado mix, and then sprinkled with chives and spring onions. It’s simple but delicious! I can’t wait to hear what you all think of it."
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
Want to make chips at home? We have the perfect recipe for you to create oven chips which take just 5 minutes to prep.
Turkey Bubble and Squeak with Crisp Ham Shards
This delicious recipe is perfect for using up leftover roast turkey after Christmas! Perfect when served with a runny poached egg.