New potato, sun-dried tomato and olive salad recipe

By Matthew Drennan

  1. Serves 8
  2. Takes 25 minutes to make, plus cooling
  3. Rating

A simple potato salad recipe that goes well with a barbecue or fish.

tried and tested
New potato, sun-dried tomato and olive salad


  1. 750g waxy new potatoes
  2. Juice of 1 small lemon
  3. 6 tbsp extra-virgin olive oil
  4. Bunch of fresh chives, snipped
  5. 6 sun-dried tomatoes, thinly sliced
  6. 15 pitted whole black olives


  1. 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. 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


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