Summer Potato Salad

Method

  • Preheat the oven to 180 degrees.
  • Place a bag of Keogh's Easy Spuds into the microwave for 7 minutes. When done, open the bag and drain off any excess water.
  • Place the Easy Spuds into a cooking dish and drizzle them with some extra virgin olive oil and a sprinkle of salt and pepper. Cook for 2 minutes.
  • To prepare the salad, wash and dry the mixed leaves and cherry tomatoes.

  • Chop the cherry tomatoes into halves and place them in a serving bowl along with the mixed leaves.
  • When the Easy Spuds are finished in the oven sprinkle chopped parsley over them.
  • Cut the Easy Spuds into halves and add to the salad bowl. Mix all ingredients together.
  • Finally season with salt, pepper and a drizzle of extra virgin oil/balsamic vinegar.
  • Serve up and enjoy!

Ingredients

  • 1 packet of Keogh's Easy Cook potatoes
  • 5 ripe cherry tomatoes
  • 1 bag of mixed leaves
  • Pinch of salt
  • Pinch of pepper
  • Handful of chopped parsley
  • 50g Extra virgin olive oil
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