Vegetable and potato salad

The sesame oil and coriander dressing gives this salad an Asian flavour.

Vegetable and potato salad


Serves 4

4 boiling or salad potatoes, peeled and chopped
pinch salt
¼ telegraph cucumber, diced
1 red capsicum, or 2 tomatoes, deseeded and diced

2 Tbsp white vinegar
2 Tbsp olive oil
1 Tbsp sesame oil
pinch ground coriander
pinch ground ginger
1 Tbsp sugar


Place potatoes and salt in a large saucepan, cover with water, bring to the boil, reduce heat and simmer for about 10 minutes or until just soft.
Remove from heat and drain. Place potatoes in a bowl and cool.
To make dressing; place vinegar, oils, coriander, ginger and sugar in a screw top jar. Shake well, then pour over the potatoes. Toss gently.
Serve sprinkled with cucumber and capsicum.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1000kj
Protein 3.5g
Total fat 10.7g
- saturated fat 1.7g
Carbohydrates 30.8g
- sugars 6.5g
Fibre 3.8g
Sodium 174mg

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