New Zealand extra virgin olive oil potato salad
This salad is so easy and delicious - make extra and take it to work the next day.
8 small boiling potatoes, washed and chopped
¼ cucumber, halved, deseeded and sliced
1 Tbsp pomegranate seeds
1 Tbsp chopped mint
1 Tbsp chopped parsley
¼ cup sliced shallots
¼ cup New Zealand extra virgin olive oil
1 Tbsp lemon zest
mint sprigs, for garnish
Place potatoes in a heavy based saucepan, cover with cold water and bring to the boil. Reduce heat and simmer for 15-20 minutes or until tender.
Remove from the heat, drain and place in a bowl and cool.
Add cucumber, pomegranate seeds, chopped mint, parsley, shallots and extra virgin olive oil and toss well.
Place in a serving dish and sprinkle with the lemon zest.
Garnish with mint sprigs and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.4g|