Name: Warm potato & cherry tomato salad
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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

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Warm potato & cherry tomato salad

Warm potato & cherry tomato salad

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.4 ratingsRate

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The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

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Roast chicken with pancetta & ricotta stuffing balls

A star rating of 5 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal250
fat12g
saturates2g
carbs34g
sugars6g
fibre3g
protein4g
salt0.81g

low

Method

step 1

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.
step 2

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.

RECIPE TIPS

GREEN BEANS WITH GARLIC & WHITE WINE VINEGAR

Boil 200g of green beans in plenty of salted water for 5-8 mins until cooked through. Drain and, while still hot, toss with 2 tbsp white wine vinegar, 3 tbsp olive oil and 1 finely sliced garlic clove. Adjust the seasoning and vinegar to taste. Serve at room temperature.

Recipe from Good Food magazine, September 2009

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A star rating of 4.5 out of 5.4 ratings

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