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Italian potato salad
Italian potato salad
523kcal Per person
26g Protein
60g Carbs
20g Fat
16g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 8 ounces green beans (frozen) (224 g)
- 8 cherry tomatoes
- 2 ounces mozzarella, low-moisture part skim (56 g)
- ¼ red onion
- 1 handful arugula (30 g)
- 1 tablespoon pesto (15 g)
Preparing this recipe
- Halve the baby potatoes and cook them together with the green beans in a pan of water for 8-10 minutes until tender.
- Meanwhile, halve the cherry tomatoes. Cut the mozzarella into pieces. Slice the red onion into half rings. Put all the ingredients together with the arugula in a bowl.
- Rinse the potatoes and beans with cold water and let them drain well. Add them to the rest of the ingredients. Stir in the pesto and mix everything together.
- Serve the Italian potato salad on a plate. Season with salt and pepper to taste.
Tip van FitChef
It's also delicious to slice some olives and add them to the potato salad.
