Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

New potato, sun-dried tomato and olive salad recipe

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Takes 25 minutes to make, plus cooling

750g waxy new potatoes
Juice of 1 small lemon
6 tbsp extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives

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1. Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
2. Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.

Nutritional info

Per serving: 160kcals, 10.3g fat (1.4g saturated), 1.8g protein, 15.2g carbs, 1.3g sugar, 0.2g salt

New potato, sun-dried tomato and olive salad recipe

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