Potato salad with olives and sundried tomatoes
Background
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
- 450g organic new potatoes
- 1 bunch spring onions
- 1 Tbsp olive oil
- 1 pinch dried oregano or marjoram
- 1 Tbsp apple cider vinegar
- ½ cup pitted olives
- 4 pieces of sun-dried tomatoes in oil
- 2 Tbsp chopped parsley or
- Salt& pepper
Instructions
- 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.
Categories
- Meal Type: - Everyday - Leftovers - Main - Quick & Easy - Salad - Side
- Cuisines: - Italian
- Occasions: - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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