Warm potato & cherry tomato salad

Warm potato & cherry tomato salad

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Cooking time

Prep: 5 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Nutrition and extra info

Nutrition info

Nutrition

kcalories
250
protein
4g
carbs
34g
fat
12g
saturates
2g
fibre
3g
sugar
6g
salt
0.81g

Ingredients

  • 750g new potatoes
  • 3 tbsp olive oil
  • 1-2 anchovies, roughly chopped
  • handful Kalamata olives
  • 2 small garlic cloves, finely sliced
  • 250g pack cherry tomatoes, halved
  • 2 tbsp balsamic vinegar

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Method

  1. Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
  2. Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.

Recipe from Good Food magazine, September 2009

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