Baby potato and pepper salad
Serves 6
Ingredients
- 1kg baby new potatoes
- 3 tbsp olive oil
- Grated zest and juice of 1 lime
- 4 pieces roasted red pepper (from a jar), finely chopped
- 1 red onion, finely chopped
- Large bunch fresh flatleaf parsley, roughly chopped
Method
- Halve any larger potatoes, put into a saucepan over a medium heat and pour over a kettle of boiling water. Bring back to the boil and cook for 15 minutes, or until cooked through but not quite falling apart.
- Meanwhile, mix the oil, lime zest and juice, red pepper and onion on a large platter. Season with plenty of salt and pepper.
- Drain the potatoes and set aside until barely warm. Add to the platter with the parsley and toss well. Serve warm or at room temperature with the smoked haddock frittata.
