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

Nutrition per serving

kcal 178
fat 5g
saturates 2g
carbs 29g
sugars 2g
fibre 3g
protein 6g
salt 0.2g

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

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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