Potato, Mint & Olive Salad
Place potato in a large saucepan and cover with cold water. Cover with a lid and bring to the boil over high heat. Boil for 8 minutes or until tender. Drain and set aside for 1 hour or until cool.
- Cook1 h 15 min
- Total1 h 15 min
- Serves1
- LevelEasy
Ingredients
- 20 chat (small coliban) potatoes, halved
- 145g (1 cup) drained pitted kalamata olives, coarsely chopped
- 1 cup loosely packed fresh mint leaves, coarsely chopped
- 2 tbsps. coarsely chopped fresh continental parsley
- 60ml (1/4 cup) olive oil
- 2 tsps. sea salt flakes
Method
- Place potato in a large saucepan and cover with cold water. Cover with a lid and bring to the boil over high heat. Boil for 8 minutes or until tender. Drain and set aside for 1 hour or until cool.
- Place potato in a large serving bowl. Add the olives, mint, parsley, oil and sea salt flakes, and gently toss to combine.
