New potato, sun-dried tomato and olive salad

  • for 8 people
  • Takes 25 minutes to make, plus cooling
  • Easy
A simple potato salad recipe that goes well with a barbecue or fish.

Nutritional info per serving

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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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


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.

From August 2006

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