Mediterranean potato salad

Mediterranean potato salad

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(10 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal111
  • fat4g
  • saturates1g
  • carbs16g
  • sugars3g
  • fibre2g
  • protein3g
  • salt0.2g
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  • 1 tbsp 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 small onion, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 1 tsp oregano, fresh or dried



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ x 400g can cherry tomatoes
  • 100g roasted red pepper, from a jar, sliced
  • 300g new potato, halved if large

    New potatoes

    n-ew po-tate-oes

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

  • 25g black olive, sliced
  • handful basil leaves, torn


  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.

  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.

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Comments (6)

p_austin's picture

Yummy easy side dish for a dinner party will make this one again!

hiller87's picture

is this classed as a starter cheers

sunshine1976's picture

Very nice dish, but I tried and actually preferred it as a hot side dish, not a salad. I have wilted chopped tomatoes in the oven with garlic and oregano, so it wasn't too saucy. Went well with some roasted chicken!

rachel_r's picture

This was nice, but I did make some changes to it, given the comments above. I used a bit of tomato purée and some fresh cherry tomatoes instead of a tin, so mine wasn't too saucy. I also used normal red pepper and cooked it for a bit with the onion. I would make this again, but use newer potatoes next time, as mine were getting a bit old.

levislevis's picture

i used fresh cherry tomatoes and just took the skins off mid cooking. this potato salad was okay but kind of agree with violet.
i think the cooking takes something away from the freshness you expect from a potato salad.
nextime i will try it uncooked (well naturally will cook the potatoes),
and use fresh tomatoes. it would also be interesting to try a mayo/yogurt version....

vivians49's picture

Sorry to say I was disappointed with this as it looked so nice. I made it exactly according to the recipe with no changes. The result was just a tomato sauce over boiled potatoes. Oh well.... :(

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