Mediterranean potato salad
Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes
- Prep: 10 mins
Cook: 25 mins
- Serves 6
- Easy
Ingredients
- 1 tbsp olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, crushed
- 1 tsp oregano, fresh or dried
- ½ x 400g can cherry tomatoes
- 100g roasted red peppers, from a jar, sliced
- 300g new potatoes, halved if large
- 25g black olives, sliced
- handful basil leaves, torn
Method
-
Heat the oil in a saucepan, add the onion
and cook for 5-10 mins until soft. Add the
garlic and oregano and cook for 1 min. Add
the tomatoes and peppers, season well
and simmer gently for 10 mins.
-
Meanwhile, cook the potatoes in a pan
of boiling salted water for 10-15 mins until
tender. Drain well, mix with the sauce and
serve warm, sprinkled with olives and basil.
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