Mediterranean potato salad

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• Violet

  04 July 2012

  Violet rated and commented on this recipe

  

  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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• le

  07 July 2012

  le rated and commented on this recipe

  

  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....

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• Blue

  09 July 2012

  Blue rated and commented on this recipe

  

  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.

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• Beth

  23 September 2012

  Beth rated this recipe

  

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• Sunshine

  10 January 2013

  Sunshine rated and commented on this recipe

  

  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!

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• Hill87

  20 March 2013

  Hill87 commented on this recipe

  is this classed as a starter cheers

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• Phil

  27 April 2013

  Phil rated and commented on this recipe

  

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

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Ingredients

• 1 tbsp olive oil
• 1 small onion , thinly sliced
• 1 garlic clove , crushed
• 1 tsp oregano , fresh or dried
• ½ x 400g can cherry tomatoes
• 100g roasted red peppers , from a jar, sliced
• 300g new potatoes , halved if large
• 25g black olives , sliced
• handful basil leaves , torn

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Vegan, Low-fat

Ingredients

• 1 tbsp olive oil
• 1 small onion , thinly sliced
• 1 garlic clove , crushed
• 1 tsp oregano , fresh or dried
• ½ x 400g can cherry tomatoes
• 100g roasted red peppers , from a jar, sliced
• 300g new potatoes , halved if large
• 25g black olives , sliced
• handful basil leaves , torn

PER SERVING

111 kcalories, protein 3g, carbohydrate 16g, fat 4 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.2 g

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