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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

Potato salad with sun-dried tomatoes and mozzarella

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.

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