Mediterranean potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 small onionthinly sliced
- 1 garlic clovecrushed
- 1 tsp oreganofresh or dried
- ½ x 400g can cherry tomatoes
- 100g roasted red pepperfrom a jar, sliced
- 300g new potatohalved if large
- 25g black olivesliced
- handful basil leavestorn
Nutrition: per serving
- kcal111
- fat4g
- saturates1g
- carbs16g
- sugars3g
- fibre2g
- protein3g
- salt0.2glow
Method
step 1
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
step 2
Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
