Potato, Red Onion and Olive Salad
This substantial salad features new potatoes tossed with finely chopped red onion and Kalamata olives. The dressing combines olive oil, lemon juice, and harissa paste for a tangy, lightly spiced flavour. After cooking, the potatoes are coated in the dressing and left to cool, allowing the flavours to meld. It is an ideal make-ahead dish for a crowd, as it can be chilled for up to one day before serving.
Ingredients
- 5 lbs new potatoes (cut into halves or quarters)
- 2 tablespoons lemon juice
- 1 teaspoon harissa or 1 teaspoon chili paste
- 1 red onion, finely chopped
- 6 tablespoons olive oil
- 7 ounces kalamata olives
Method
- Boil the potatoes in salted water for 15-20 mins until tender, then drain them thoroughly and transfer to a large mixing bowl.
- In a separate bowl, whisk together the lemon juice, harissa, salt, and pepper. Add the chopped red onion and olive oil, then whisk once more to combine.
- Pour the prepared dressing over the warm potatoes and add the olives. Toss everything together until well coated, then set aside to cool completely. The salad can be covered and refrigerated for up to 1 day.
Nutrition (per serving)
Sodium94300 mg
Recipe details
CategoryPotato
AuthorEnglish_Rose
