• 250g new potatoes
  • ½ red onion, peeled and diced
  • 3½ tablespoons red wine vinegar
  • 170g bag Italian style salad, leaves washed
  • 150g tin Green Giant salad crisp sweetcorn, drained
  • 25g Parmesan, grated
  • 2 tablespoons olive oil


  1. 1

    Cook the new potatoes in boiling water to pack instructions, until tender. Cool and cut the potatoes in half.

  2. 2

    Put the diced red onion in a small bowl and cover with the red wine vinegar. Leave to marinate for 30 minutes.

  3. 3

    To assemble the salad, drain the red onion but reserve the vinegar. Mix the onion with the potatoes, salad leaves, sweetcorn and most of the grated Parmesan.

  4. 4

    Dress the salad with the olive oil and 1 teaspoon of the reserved vinegar marinade.

  5. 5

    Serve with the remaining Parmesan sprinkled on top.

  6. 6

    Cook's tip: Try this salad with chargrilled Green Giant artichoke hearts for some added Mediterranean flavour.

  7. 7

    *All information included in this recipe has been provided by General Mills.

Nutritional Details

Each serving provides
  • Energy 260kj 62kcal 3%
  • Fat 1.4g 2%
  • Saturates 0.3g 2%
  • Sugars 5.9g 7%
  • Salt 0.5g 8%

% of the Reference Intakes

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