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Potato & Roasted Pepper Salad


1 pound potatoes, halved (or quartered if large)
6 tablespoons olive oil
Juice of 1/2 a lemon
1 tablespoon whole grain mustard
1 cup mozzarella balls, drained and halved
3 cups spinach
1 red pepper, roasted and diced
Handful fresh basil


  1. Cook the potatoes in boiling water for 10-15 minutes, then drain.
  2. Make the dressing by whisking together the oil, lemon juice, mustard and some seasoning if you want.
  3. Put all the other ingredients, including the warm potatoes, in a large bowl. Drizzle over the dressing and lightly toss.
  4. Serve immediately.