Potato, red onion & olive salad

Potato, red onion & olive salad

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 20 as part of a meal

A simple but spicy salad that is great for a buffet, or to serve a crowd

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
93
protein
1g
carbs
13g
fat
4g
saturates
1g
fibre
1g
sugar
1g
salt
0.48g

Ingredients

  • 1½ kg small new potatoes, cut into halves or quarters
  • 2 tbsp lemon juice
  • 1 tsp harissa or chilli paste
  • 1 red onion, finely chopped
  • 6 tbsp olive oil
  • 200g kalamata olives

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Method

  1. Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
  2. Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
  3. Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

Recipe from Good Food magazine, June 2008

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Comments

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lindseymartin's picture
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First Mary Cadogan recipe that I found inedible. I had doubled the quantities (possibly the problem?) to make for a fund raising BBQ. It was a good job I tasted the dressing before I was due to add it to the potatoes as I had to throw it away and make a rapid honey and mustard vinaigrette instead.

eleanormayo's picture
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this is a great potato salad, makes a lovely change from 'claggy' mayonnaise dressings.

davidcharlton361's picture

Why boil potatoes, Try steaming.

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