Potato, red onion & olive salad
- Mary Cadogan
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Serves 20 as part of a meal
Easy
Prep: 20 mins
Cook: 20 mins
A star rating of 3.8 out of 5.4 ratingsRate
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A simple but spicy salad that is great for a buffet, or to serve a crowd
Easily halved
Vegetarian
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Lamb cutlets with herb relish
A star rating of 3.4 out of 5.5 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 ½kg small new potato
cut into halves or quarters
-
2 tbsp lemon juice
-
1 tsp harissa
or chilli paste
-
1 red onion
finely chopped
-
6 tbsp olive oil
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200g kalamata olive
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Nutrition: per serving
-
kcal93
-
fat4g
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saturates1g
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carbs13g
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sugars1g
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fibre1g
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protein1g
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salt0.48g
low
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Method
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step 1
Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
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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.
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step 3
Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.
Recipe from Good Food magazine, June 2008
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A star rating of 3.8 out of 5.4 ratings
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