Mediterranean Potato Salad With Olives and Peppers |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad. From Good Food Magazine. Ingredients:
1 tablespoon olive oil |
1 onion, thinly sliced |
1 garlic clove, crushed |
1 teaspoon oregano, dried |
7 ounces cherry tomatoes |
3 1/2 roasted red peppers, from a jar, sliced |
10 ounces new potatoes, halved if large |
1 ounce black olives, sliced |
8 basil leaves, torn |
Directions:
1. Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft.
2. Add the garlic and oregano and cook for 1 minute Add the tomatoes and peppers, season well and simmer gently for 10 minutes
3. Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender.
4. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.
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