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 Branston NPD team.

SEASON

Spring/Summer

COMPLEXITY

Simple

PREPARATION TIME

10 minutes

COOKING TIME

20 mins

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

Wash the potatoes and steam or boil in salted water for 20 minutes (or until tender).

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.

Gently mix, season and drizzle with balsamic glaze just before serving.

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