All Simple Vegetable Recipes

New Potato Salad with Gazpacho Dressing

New Potato Salad with Gazpacho Dressing

Gazpacho is the famous Spanish chilled soup, made with tomatoes, peppers, onions and garlic. Use the same ingredients to make a fresh dressing for this simple salad of new potatoes. Add the dressing to the potatoes while they are hot, even if you aren't eating them straight away, as this will help the flavours to infuse.



  • 500 g new potatoes, scrubbed but not peeled


  • 2 large, ripe tomatoes, halved, deseeded and diced

  • 50 g preserved roasted red peppers (in a jar), diced

  • Small red onion, chopped 1 garlic clove, chopped

  • 3 tablespoons extra virgin Olive oil

  • 2 teaspoons red wine vinegar

  • A pinch of sugar

  • A bunch of flat leaf parsley, coarsely chopped

  • Sea salt and freshly ground black pepper

  1. Bring a large saucepan of lightly salted water to the boil, add the potatoes and return to the boil. Reduce the heat and simmer for about 12 minutes or until the potatoes are just tender when pierced with a knife.

  2. Meanwhile, put all the dressing ingredients in a large bowl and mix well. Add plenty of salt and pepper.
    Drain the potatoes thoroughly. Add them to the dressing and toss well. Serve hot or let cool to room temperature.

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