Potatoes and pilchard salad
Serves: 4 – 5.
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Directions
- Steam the carrots and green beans and add the pepper and sweetcorn. Season well.
- Tip the carrot mixture into a mixing bowl together with the potatoes. Give a quick gentle toss and set aside.
- Prepare your dressing, by simply combining all the ingredients well together.
- Pour the dressing over the potato mixture and mix well, ensuring the potatoes and vegetables are lightly coated.
- Separate the pilchards from the sauce and break them up a little top over the potato and serve.
Ingredients
Salad
- 125 ml Carrots, chopped
- 125 ml Green beans, chopped
- 0.50 Medium red pepper, seeded and chopped
- 125 ml Sweetcorn
- Salt, to taste
- 5 Medium potatoes, skin on, boiled and quartered
- 410 g Tin of pilchards in tomato sauce
Dressing
- 30 ml Olive oil
- 30 ml Red wine vinegar
- 15 ml Water
- Freshly ground black pepper, to taste
- 1 Garlic, finely chopped