Warm potato & cherry tomato salad

Warm potato & cherry tomato salad

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(1 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Nutrition and extra info


  • kcal250
  • fat12g
  • saturates2g
  • carbs34g
  • sugars6g
  • fibre3g
  • protein4g
  • salt0.81g
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  • 750g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1-2 anchovies, roughly chopped



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • handful Kalamata olives
    Bowl of olives



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 small garlic cloves, finely sliced
  • 250g pack cherry tomatoes, halved
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  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.

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