Picnic Salad
Picnic Salad Recipe to enjoy al fresco.
This best way to enjoy a summers day is to spend it outdoors when there is a light breeze and delicious food surrounding you.
By: Isabel Robson
Serves: 4
Preparation: 15 minutes
Ingredients:
500g New Potatoes
300g Free range mayonnaise
100 g Chick peas (tinned)
10 Small baby red radishes
2 Spring onions
2 Small carrots
2 tsp Olive oil
Salt and pepper to taste
Serves: 4
Preparation: 15 minutes
Ingredients:
500g New Potatoes
300g Free range mayonnaise
100 g Chick peas (tinned)
10 Small baby red radishes
2 Spring onions
2 Small carrots
2 tsp Olive oil
Salt and pepper to taste
- Peel some of the skin from the potatoes, for best results, use fresh new potatoes. You can tell if potatoes are fresh is the skin is removed easily by hand. Otherwise, remove skin completely.
- Boil potatoes until cooked but still firm. Allow to cool down.
- Chop potatoes into chunks and add to large bowl. Exact size is not critical, you cannot got wrong with this recipe.
- Peel, chop spring onions, radishes and carrots finely and add to the bowl.
- Add drained chick peas, olive oil and mayonnaise.
- Season with salt and pepper and fold gently.
- Chill in the fridge for at least 30 minutes before serving for placing in picnic box.
You can make this salad in advance the night before your picnic or day
out. This
salad keeps well in
a chilled picnic box.
So many plastic bags are damaging the environment. Why not swap for a bag for life? It looks goods, you can wash it and use again and again.
So many plastic bags are damaging the environment. Why not swap for a bag for life? It looks goods, you can wash it and use again and again.
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