New Potato Salad with Olives & Herbs
Warm new potatoes in a light vinaigrette full of fresh parsley and salty black olives.
Serving 3-4
600g small new potatoes
4 tbls olive oil
juice of half a lemon
1 clove garlic, crushed
3 spring onions, finely sliced
large handful fresh flatleaf parsley, chopped
freshly ground black pepper
12 dry black olives, whole or cut in pieces off the stone
Cook the whole new potatoes and drain.
Make a vinaigrette of the oil, lemon juice, garlic and pepper.
Add the drained potatoes, olives and herbs, and mix.
You can serve it hot or cold. But just warm is best.
Good with warm mushroom & avocado salad.