Potato salad with olives and sundried tomatoes
This potato salad with olives and sundried tomatoes is a lovely dish for lunch or you can serve it as a side dish with grilled meat/fish or take it to picnics and trips. It’s also ideal on a buffet table when you’re hosting a party. It’s super easy to make, healthy and yummy. It’s also a good way to use up leftover boiled potatoes.
Ingredients
Method
- Cut the potatoes into bite-sized pieces and put them in a pan of lightly salted water.
- Bring to the boil, then gently simmer for 10-15 minutes until tender.
- Meanwhile, chop the spring onions and thinly slice the tomatoes.
- When the potatoes are done, drain and add them to a bowl. Add the spring onions, olives, oregano and sliced tomatoes. Add some of the oil from the jar of the sun-dried tomatoes and supplement it with more olive oil.
- Add the vinegar, season with salt and pepper, then gently combine.
- Add some chopped fresh herbs of your choice, toss and serve.