Creamy Potato Salad
Added by Allora Andiamo | Fri 20 Feb 2009 @ 17:45
4 med potatoes (cooked with the skin on)
approx• 4 tbsp mayonnaise(or mix mayo and yoghurt 50/50)
5 tbsp cold vegetable stock
3 spring onions,sliced
1/2 jar roasted red peppers,drained and sliced
2 tsp basil pesto
1 handful of basil,finely chopped
A few tbsp of chopped parsley
1-2 tbsp capers
Salt and pepper to season
1. Allow the potatoes to cool down a little then peel.
2. Cut into large cubes.
3. In your serving bowl, mix together the mayonnaise and the stock then add the rest of the dressing ingredients.
4. Add the potatoes and toss gently.
5. Pop it in the fridge for an hour or so to allow flavours to develop.