Spiralized potato salad

Spiralized potato salad

20 mins



2 large Smooth potatoes, such as Red Jacket, peeled

½ jar roasted red pepper (or cooked fresh red peppers)

10 black olives, chopped

1 thick slice of honey roast ham, chopped

20g pinenuts

10 basil leaves, chopped

Zest of ½ lemon

1tbsp olive oil

Salt and milled pepper


Bring a saucepan of salted water to the boil. Spiralize the potatoes and cook for 3-4 minutes, drain into a colander.

Toast the pinenuts in a frying pan over a low heat, transfer to a large mixing bowl.

Add the lemon zest, olive oil and basil. Toss the spiralized potato in the dressing and season with a little salt and milled pepper. Finally mix in the roasted and arrange onto a serving plate. Top with the chopped ham and a sprinkling of the olives and serve.

Recipe courtesy of lovepotatoes.co.uk

Serving size 2

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