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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
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.
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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