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