Photos of Ensalada Patata by Mario
While the sun is still shining, we thought we could show you a few more of our delicious salad recipes.
So today we’re going to prepare a light and creamy Ensalada Patata! Yes, you guessed it – a Potato Salad, but with a Mediterranean twist 🙂
Now, a typical potato salad is made with mayonnaise, but I’m going to use sour cream instead. It’s just a bit lighter and creamier in texture. Plus the flavour brings a nice freshness to the salad.
For this salad we’re going to need Pesto alla Genovese (just click the link for our recipe).
Ensalada Patata
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Serves 2
Recipe by Mario
INGREDIENTS
250 g new potatoes
20 g roasted red peppers
2 spring onions
2 tsp fresh dill (stalks discarded)
40 g sweetcorn
2 tbsp sour cream
2 tsp Pesto alla Genovese
Sea Salt
Freshly cracked black pepper
INSTRUCTIONS
- Cook new potatoes in salted boiling water, drain and set aside to cool down, then peel the skin off and cut into quarters.
- In the meantime slice roasted pepper into thin strips and roughly chop spring onion and dill.
- Put the above ingredients into a bowl along with sweetcorn and sour cream.
- Season with sea salt and freshly cracked black pepper and give it a gentle mix.
- Divide the salad into two bowls, drizzle with Pesto and dig in!
NOTES
- If you prefer Greek Yoghurt to sour cream, feel free to use it.
