Seasonal Spuds Logo

Potato salad with sun-dried tomatoes and mozzarella

New potatoes with these Italian classics will be sure to tingle your taste buds. A delicious light bite, with a perfect balance of textures and flavours. If you don’t have any sun-dried tomatoes you could use cherry tomatoes instead.

This recipe was created by Luke Willcox - New Product Development team.
snow

SEASON

Spring/Summer

volume control

COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

20 mins

dinner

SERVES

Serves 4

Ingredients

  • 500g New/Baby potatoes
  • 6-7 sun-dried tomatoes in oil (drained and chopped into small pieces)
  • 125g fresh mozarella
  • 10-12 fresh basil leaves
  • 2 tbsp balsamic glaze
  • Sea salt & black pepper

Method

1
Wash the potatoes and steam or boil in salted water for 20 minutes (or until tender).
2
Drain, cool, then cut the potatoes into large chunks. Put them into a bowl and add the sun-dried tomatoes. Tear the mozzarella and basil into pieces and add to the bowl.
3
Gently mix, season and drizzle with balsamic glaze just before serving.

You might also like...

Potato Tteokbokki

Traditionally Korean rice cakes, there are 2 varieties which are made from rice flour and wheat flour. I made these from potatoes and used potato starch to give it that chewy texture. This is eaten all year round.

Sweet Potato Truffles

Perfect for Valentine's Day, our sweet potato truffles are easy to make and are the perfect dessert for a romantic two or three course meal.

Vegan spiral sweet potato bake

Set in a mesmerising ringed pattern, this vegan sweet potato bake is simple to make, eye-catching and tastes as good as it looks.

Easy vegan chilli

Fresh and healthy, this sweet potato chilli is packed full of flavour and makes the perfect dinner or lunch.

Join our mailing list

For all our latest recipes straight to your inbox, plus giveaways, latest news and more!