Barbecued lamb with sweet mint dressing
Enjoy a beautiful BBQ for two with this sumptuous centrepiece
New potato & sundried tomato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 500g new potatoes
- 4 tbsp crème fraîche
- 4 tbsp mayonnaise
- 1 tbsp olive oil
- pinch caster sugar
- 8-10 sundried tomatoessliced
- small bunch parsleyroughly chopped
- 2 spring onionssliced
Nutrition: per serving
- kcal594
- fat42g
- saturates12g
- carbs50g
- sugars8g
- fibre5g
- protein8g
- salt2.34g
Method
step 1
Cook the potatoes in plenty of boiling, salted water until tender. Drain and cool under cold running water. Remove the skins and set the potatoes aside for later.
step 2
In a small bowl, mix the crème fraîche, mayonnaise and olive oil with the sugar and some seasoning. Then stir in the tomatoes, parsley and spring onions.
step 3
Add the potatoes and coat in the creamy dressing, trying not to break up the potatoes. This can be made a day ahead and stored in the fridge.
