Greek Potato Salad with Lemon Dressing Recipe

Greek Potato Salad with Lemon Dressing Recipe
Prep in Prep in:
15 mins
Cook in Cook in:
12 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 216
Fat 8.6g 9.6%
Saturated Fat 1.3g 4.3%
Total Sugars 3.2g
Salt 0.2g 3.3%

Method

Simmer the potatoes for 15 minutes until tender, then drain, let cool slightly, then quarter.

Meanwhile, put the ingredients for the dressing in a small bowl, season with a little salt & freshly ground pepper, then whisk together.

Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool
Add the onion, chickpeas, tomatoes, olives & parsley, then the remaining dressing, toss together and serve at room temperature.

Ingredients

500g (1lb 2oz) Salad Potatoes (such as Charlotte or Maris Peer), scrubbed

2 small red onions, thinly sliced

400g can chickpeas, drained & washed

175g (6oz) cherry tomatoes, halved

50g (2oz) black olives, pitted & chopped

Small handful of flat leaved parsley, shredded

Dressing

2 tbsp extra virgin olive oil

2 tbsp lemon juice

1 tsp grated lemon zest

1 tsp Dijon mustard

500g (1lb 2oz) Salad Potatoes (such as Charlotte or Maris Peer), scrubbed 2 small red onions, thinly sliced 400g can chickpeas, drained & washed 175g (6oz) cherry tomatoes, halved 50g (2oz) black olives, pitted & chopped Small handful of flat leaved parsley, shredded Dressing 2 tbsp extra virgin olive oil 2 tbsp lemon juice 1 tsp grated lemon zest 1 tsp Dijon mustard

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