Summer Griddled Potato Salad
June 7, 2011
So the healthy quest continues, for dinner with the quesadillas I had lots of yummy new potatoes at home already to eat up and fancied a potato salad but without the mayo naughtiness.
So I griddled them instead, with the smallest amount of olive oil and added to a massive bowl of green.
You need (for 4)
new potatoes (use your judgement, I used about 450g) chopped into wedges/halves
1 bunch asparagus
big handful pea shoots
big handful rocket
big handful spinach
big handful watercress
mini plum tomatoes, chopped (i like to chop all my salad parts in tiny bites so I can have all on my fork at once)
sea salt and cracked black pepper
1. boil the potatoes for 5 minutes, and then chuck onto a hot griddle pan with a little oil and lots of salt and pepper, cook for a further 10 minutes until cooked through and browned on skins
2. Mix the salad bits together and add your best olive oil, salt and pepper, and balsamic vinegar/sticky glaze
3. Steam the asparagus for 3-4 minutes and add to the salad along with the hot potatoes and serve immediately.
I also put some (reduced fat) sour cream on the table to add if wanted.