New Potato, Semi Dried Tomato and Black Olive Salad


750g waxy new potatoes

Juice of 1 small lemon

6 tbsp extra-virgin olive oil

Bunch of fresh chives, snipped

6 Food Snob semi-dried tomatoes, thinly sliced

15 pitted whole black olives


  1. Cook the potatoes in boiling salted water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways.
  2. Put the lemon juice, oil, chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.

Serving Suggestions: 

To add a burst of flavour, add baby cos leaves to the dish. Serve hot or cold. Great for the next day brunch or lunch.

Food Snob