Warm potato & cherry tomato salad

30-60 minutes 4 servings 400 kcal or less anchovie recipes anchovies anchovy balsamic vinegar cherry tomato cherry tomatoes italian recipes italian salad recipe mains new potato new potato side dish new potatoes olive olives potato recipe potato salad summer

N/A

Source

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

Method

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.

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.