New Potato, sun-dried tomato and olive salad
Serves 8
(from Delicious Magazine 25/9/2007)
Takes 25 minutes to make, plus cooling
Ingredients
750g waxy new potatoes (if you can’t get “new” just make sure they are a “waxy” variety so they hold their shape)
Juice of 1 small lemon
6 tablespoons extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives
Seasoning (freshly milled salt and pepper works really well)
Method
Cook the potatoes in boiling water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways (if still to big cut in half again)
Put the lemon juice, oi8l and chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.
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