Mediterranean Potato Salad


Prep: 10 mins
Cook: 25 mins
Serves: 4

Swap a mayonnaise base for cherry tomatoes, olives, roasted red peppers and fresh Italian herbs in this low-fat salad.


1 tbsp olive oil

1 small onion, thinly sliced

1 garlic clove, crushed

1 tsp oregano, fresh or dried

½ x 400g can cherry tomatoes

100g roasted red pepper, from a jar, sliced

300g new potato, halved if large

25g black olive, sliced

handful basil leaves, torn


Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.

Meanwhile, cook the potatoes in a pan of boiling salted water for 10-15 mins until tender. Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.

Recipe from Good Food magazine


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