Potato, red onion & olive salad

Potato, red onion & olive salad

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(4 ratings)

Prep: 20 mins Cook: 20 mins


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

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal93
  • fat4g
  • saturates1g
  • carbs13g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.48g
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  • 1½ kg small new potato, cut into halves or quarters

    New potatoes

    n-ew po-tate-oes

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

  • 2 tbsp lemon juice
  • 1 tsp harissa or chilli paste



    This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…

  • 1 red onion, finely chopped
  • 6 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…

  • 200g kalamata olive



    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…


  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.

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Comments (3)

lindseymartin's picture

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

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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