Potato, red onion & olive salad

Potato, red onion & olive salad

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

Difficulty and servings

Easy

Serves 20 as part of a meal

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

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.

Per serving

93 kcalories, protein 1g, carbohydrate 13g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.48 g

Recipe from Good Food magazine, June 2008.

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Difficulty and servings

Easy

Serves 20 as part of a meal

Preperation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

93 kcalories, protein 1g, carbohydrate 13g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.48 g

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