A potato salad is a barbecue essential and this quick recipe has what it takes to please everyone.
Serves 8
Takes 25 minutes to make, plus cooling
Per serving:
160kcals
10.3g fat (1.4g saturated)
1.8g protein
15.2g carbs
1.3g sugar
0.2g salt
1. Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
2. Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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