Potato, Red Onion & Olive Salad
With a zesty lemon dressing, a hint of spicy harissa, and the briny goodness of kalamata olives, this potato salad is a flavorful twist on a classic dish. The tender new potatoes soak up the tangy and slightly spicy flavors, while the red onion adds a touch of freshness. Perfect for a picnic or as a side dish for a barbecue, this salad is refreshing and satisfying.
— Constant Cookbook
Ingredients
- 1½kg small new potatoes , cut into halves or quarters
- 2 tbsp lemon juice
- 1 tsp harissa or chilli paste
- 1 red onion , finely chopped
- 6 tbsp olive oil
- 200g kalamata olives
Instructions
- Cook the potatoes in boiling salted water for 15-20 mins until tender, then drain well and tip into a large bowl.
- Tip the lemon juice, harissa, salt and pepper into a bowl and whisk well, then add the onion and olive oil and whisk again.
- Pour over the potatoes and olives, toss well, then leave to cool. Can be covered and chilled for up to 1 day.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 20 as part of a meal
Nutrition
- Calories: 93 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 1 grams protein
- Sodium Content: 0.48 milligram of sodium
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