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Recipe by Mary Cadogan

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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

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• David Charlton

  24 August 2008

  David Charlton commented on this recipe

  Why boil potatoes, Try steaming.

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• Rebecca

  08 April 2009

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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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Difficulty and servings

Serves 20 as part of a meal

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

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

Per serving

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

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