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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g 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

Method
 

  1. Cut the potatoes into bite-sized pieces and put them in a pan of lightly salted water.
  2. Bring to the boil, then gently simmer for 10-15 minutes until tender.
  3. Meanwhile, chop the spring onions and thinly slice the tomatoes.
  4. 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.
  5. Add the vinegar, season with salt and pepper, then gently combine.
  6. Add some chopped fresh herbs of your choice, toss and serve.