|Energy (Kcal) 196|
|Saturated Fat 1.4g||7%|
|Total Sugars 2.7g||3%|
Halve the potatoes lengthways and place in a pan. Cover with boiling water from the kettle, return to the boil and simmer for 15 minutes or until the potatoes are just tender.
While the potatoes cook, roughly chop the capers and place in a large bowl with the chopped herbs, lemon zest and juice and oil. Mix everything together with a fork then add seasoning to taste.
Drain the potatoes in a colander, then add to the bowl and mix everything together. Serve warm with grilled or barbecued food.
650g Salad potatoes
3tbsp capers in brine, drained and rinsed
3tbsp chopped fresh mint
3tbsp chopped flat leaf parsley
zest and juice of 1 lemon
3tbsp extra virgin olive oil
An easy way to use leftovers from roast dinners, but still quick and easy to cook from scratch. Why not try with a poached egg popped on top?
Tornado twister potatoes with zingy lime mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
Famed for their presence at street food events throughout Brazil, Espetinhos are Portuguese kebabs - simple and tasty, and the possibility of combinations are endless!
This campaign was originally produced in the framework of a programme co-financed by the European Union