Potato, red onion & olive salad

Potato, red onion & olive salad

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 20 as part of a meal

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

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal93
fat4g
saturates1g
carbs13g
sugars1g
fibre1g
protein1g
low insalt0.48g
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Ingredients

Method

  • STEP 1

    Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.

  • STEP 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.

  • STEP 3

    Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.

Goes well with

Recipe from Good Food magazine, June 2008

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    Overall rating

    Rating: 4 out of 5.4 ratings

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