Fresh Potato Salad

Fresh Potato Salad

600g Carisma potatoes unpeeled, washed
Medium bunch (about 130g) rocket, ends trimmed, washed, dried
Freshly ground black pepper
1 tablespoon roughly chopped fresh continental parsley

Olive Vinaigrette

2 tablespoons olive oil
1 tablespoon olive paste
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard

Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.

Meanwhile, to make olive vinaigrette, use a fork to whisk together the olive oil, olive paste, vinegar and mustard in a small bowl until well combined.

Add rocket and olive vinaigrette, and gently toss until well combined. Taste and season with salt and pepper.

Sprinkle with chopped parsley and serve immediately.

Depending on your cooking method and technique  the level of GI may vary.

More about Low GI