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Greek-style potato salad

I make this Greek-style potato salad regularly for picnics, parties and BBQs. The original recipe is from Jamie but I've made it even more simple by using pitted olives. Sometimes I use mint, instead of coriander, or the combination of both. It's a wonderful, easy side-dish that goes so well with grilled/barbecued fish and meat.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 750 g waxy potatoes such as Jersey Royal or Charlotte
  • juice of 1 small lemon
  • 2 handful of Greek olives
  • 1 Tbsp capers drained
  • 1 handful of fresh coriander chopped
  • 5 spring onions
  • 1 Tbsp olive oil

Method
 

  1. Scrub and rinse the potatoes , then put them in a pan of lightly salted cold water. Bring to the boil then simmer for 10-15 minutes until tender. Drain and transfer them into a large bowl, then cut them into bite-size chunks. Add the lemon juice and drizzle a little extra virgin olive oil over them, and toss well.
  2. Heat the olive oil in a frying pan over a medium heat. Add the olives and the capers and fry for 2 to 3 minutes until crisp.
  3. Meanwhile, finely slice the spring onions. Add these to the salad together with the olives&capers. Scatter over the coriander and toss.
  4. Taste, season with salt &pepper if needed (be careful with the salt, the capers are very salty)!