Spring Potato Salad with Sherry Vinegar

Serves 4
Preparation time 10 minutes
Cooking time 30 minutes


Tick off the ingredients as you buy them

  • 700g baby potatoes, halved
  • 3 tablespoons Moro Extra Virgin Olive Oil
  • 1 teaspoon thyme
  • 200g green peas, cooked
  • 250g baby spinach or mixed leaves
  • 4 radishes, sliced
  • 2 spring onions, chopped
  • 1 small handful of dill
  • Salad Dressing
  • 2 – 3 tablespoons of Moro Sherry Vinegar
  • 6 tablespoons of Moro Extra Virgin Olive Oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon honey

Preheat oven to 180C. Place potatoes on a baking tray and drizzle with olive oil until slightly coated. Top with thyme and season with salt and pepper. Roast potatoes for 25 – 30 minutes until slightly golden and crisp. Allow to cool.
Combine salad greens, peas, spring onions and potatoes in a large bowl. Sprinkle with dill. To make the sald dressing, combine Moro Sherry Vinegar , Moro Extra Virgin Olive Oil, honey, mustard and lemon juice and whisk gently. Pour over the salad and toss gently. Salt and pepper to season