2 x 155 g Royal Ocean Pilchards in tomato sauce
700 g new potatoes
1/2 tsp salt
1/2 cup sweetcorn
1/2 cup carrots, chopped
1/2 cup green beans, chopped
1/2 medium red pepper, chopped
FOR THE DRESSING
2 tbsp cooking oil
2 tbsp vinegar
1 tbsp water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic, finely chopped
Here’s another super simple and super tasty salad you can have on your menu this holiday. My family absolutely enjoyed it. It’s best served lukewarm than cold. This salad can work great as a starter or even an accompaniment to the main. Give it a go in preps for your menu this holiday.

Equipment

Pot
Bowl
Tablespoon
Teaspoon
Instructions

Get your ingredients together. These include;2 x 155 g Royal Ocean Pilchards in tomato sauce
700 g new potatoes
1/2 tsp salt
1/2 cup sweetcorn
1/2 cup carrots, chopped
1/2 cup green beans, chopped
1/2 medium red pepper, choppedFOR THE DRESSING
2 tbsp cooking oil
2 tbsp vinegar
1 tbsp water
1/4 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic, finely chopped

Cut the potatoes in half and put them in a pot. Add salt and enough water that comes up 3/4 way of the potatoes. Bring to the boil until tender. Set aside in a bowl until lukewarm.
In the meantime, prepare your carrots and green beans by steaming them for 2 mins. When done, add your red pepper and sweetcorn. Season with salt.
Tip the vegetables into the bowl with the potatoes. Give a quick, gentle mix.
Prepare your dressing by simply combining the ingredients together and giving a quick, vigorous whisk until the sugar dissolves.
Pour the dressing into the potatoes and vegetables. Mix well, ensuring the potatoes and vegetables are lightly coated by the dressing.
Separate the pilchards from the sauce. Break the pilchards onto the salad. Enjoy!

Credit: zimbokitchen