New potato, sun-dried tomato and olive salad

  • Serves 8
  • Takes 25 minutes to make, plus cooling
  • Easy
A simple new potato, sun-dried tomato and olive salad recipe that goes well with a barbecue or fish.

Nutritional info per serving

  • Calories160kcals
  • Fat10.3g (1.4g saturated)
  • Protein1.8g
  • Carbohydrates15.2g (1.3g sugars)
  • Salt0.2g

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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

Main Ingredients:

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