Warm Potato & Cherry Tomato Salad
Transport yourself to the Mediterranean with this flavorful potato dish that is bursting with the rich umami taste of anchovies and olives, combined with the freshness of cherry tomatoes. The new potatoes are first boiled until tender, then pan-fried to a golden crisp with the savory anchovies and tangy olives. The addition of garlic slices and cherry tomatoes further enhances the dish with their aromatic flavors. Finished off with a drizzle of balsamic vinegar, this dish is a true celebration of Mediterranean flavors!
— Constant Cookbook
Ingredients
- 750g new potatoes
- 3 tbsp olive oil
- 1-2 anchovies , roughly chopped
- handful Kalamata olives
- 2 small garlic cloves , finely sliced
- 250g pack cherry tomatoes , halved
- 2 tbsp balsamic vinegar
Instructions
- Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
- Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.
Cook Time
30M
Prep Time
PT5M
Yield
Serves 4
Nutrition
- Calories: 250 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.81 milligram of sodium
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