This recipe was created for Blas y Tir using their Welsh produce of Pembrokeshire Potatoes.

‘Thanks to the Gulf Stream, Pembrokeshire’s mild, frost-free coastal climate is perfect for growing Pembrokeshire Early Potatoes. This unique climate and coastal soil work perfectly together, giving our renowned Blas Y Tir Pembrokeshire Earlies their distinctive character and flavour.

Having been grown in the county’s fertile coastal soils since the mid-1700s, our seasonal Pembrokeshire Earlies have a distinctive, strong, earthy, nutty flavour and aroma. The first crop of potatoes is handpicked in May and sold dirty to keep their delicate skin intact.’

Tabbouleh is a classic Middle Eastern salad dish which is predominantly green from the large quantity of parsley in it.  It’s a mix of fresh parsley, mint, tomatoes and spring onions and is usually made with bulgur wheat but this recipe has used freshly boiled, then cooled potatoes, for a variation on the classic, whilst also making it gluten-free.

A simple dressing of olive oil and fresh citrus of lemon juice, this is a lovely salad for the Summer months and can be made ahead of time, making it a great option for picnics and BBQ’s.

Tabbouleh - Parsley, Mint, Potatoes, Tomatoes & Spring Onion

The Balanced Kitchen
Prep Time 10 mins
Cook Time 10 mins
Course Light Bite, Main Course, Salad
Servings 4 servings


  • 15 small potatoes halved
  • 2 large handfuls fresh parsley
  • 1 small handful fresh mint leaves
  • 6 spring onions washed, finely sliced
  • 10 baby, on the vine tomatoes washed, halved
  • 1 lemon - juice only
  • 2 TBSP olive oil


  • Place the potatoes into a pan and cover with water. Bring to the boil then reduce to a simmer for about 10 mins until cooked through. Drain in a sieve then run cold water over them to cool them.
  • Whilst the potatoes are cooking, prepare the remaining ingredients but finely chopping the parsley and mint leaves, washing a halving the tomatoes and finely slicing the spring onions (including the green ends). Add them all to a large serving bowl with the potatoes and combine gently with your hands.
  • Next, squeeze the lemon juice over the salad and drizzle the olive oil. Mix again to ensure all the ingredients are covered in the dressing before serving.
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