Spicy Potato Salad
This tasty salad is quick to prepare, and makes a satisfying accompaniment to grilled or barbecued meat or fish.
Ingredients
- 2 lb potatoes peeled
- 2 red peppers
- 2 celery sticks
- 1 shallot
- 2 or 3 spring onions
- 1 green chilli finely chopped
- 1 garlic clove crushed
- 2 tsp finely snipped fresh chives
- 2 tsp finely chopped fresh basil
- 1 tbsp finely chopped fresh parsley
- 1 tbsp single cream
- 2 tbsp salad cream
- 1 tbsp mayonnaise
- 1 tsp mild mustard
- 1/2 tbsp sugar
- snipped fresh chives to garnish
Instructions
- Boil the potatoes until tender but still firm. Drain and cool, then cut into 2.5 cm (1 in) cubes and place in a large salad bowl.
- Halve the peppers, cut away and discard the core and seeds and cut into small pieces. Finely chop the celery, shallot, and spring onions and slice the chilli very thinly, discarding the seeds. Add the vegetables to the potatoes together with the garlic and chopped herbs.
- Blend the cream, salad cream, mayonnaise, mustard and sugar in a small bowl, stirring until the mixture is
- well combined.
- Pour the dressing over the potato and vegetable salad and stir gently to coat evenly. Serve, garnished with
- the snipped chives.
Calories: 187 kcal
Carbohydrates: 33 g
Protein: 4 g
Fat: 5g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 11 mg
Sodium: 67 mg
Potassium: 816 mg
Fiber: 5 g
Sugar: 5 g
Vitamin A: 2592 IU
Vitamin C: 95 mg
Calcium: 48 mg
Iron: 2 mg