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Mediterranean potato salad

Skip the mayo and go for an Italian-style olive oil dressing for warm new potatoes. Jazz them up with basil, Parmesan and sundried tomatoes

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 178
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 2
  • Protein 6
  • Fat 5
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 178
  • Carbohydrates 29
  • Saturated Fat 2
  • Sugar 2
  • Protein 6
  • Fat 5
  • Fibre 3
  • Salt 0.2

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, crushed
  • 1 tsp oregano, fresh or dried
  • ½ x 400g can cherry tomatoes
  • 100g roasted red peppers, from a jar, sliced
  • 300g new potatoes, halved if large
  • 25g black olives, sliced
  • handful basil leaves, torn

Method

  1. Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.

  2. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

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