Recipe: Potato and Olive Salad


  • 1 Lb. (about 9 small) potatoes
  • 60ml (1/4 cup) olive oil, plus extra to brush
  • 100g (about 20) kalamata olives, pitted, finely chopped
  • 1/4 cup finely chopped flat-leaf parsley
  • 1 clove garlic, finely chopped
  • 2 cups watercress sprigs


  1. Place potatoes in a saucepan of cold, salted water; bring to a simmer and cook for 15 minutes or until just tender. Drain; cool for 5 minutes, then cut in half lengthwise. Cool completely.
  2. Meanwhile, combine oil, olives, parsley and garlic in a large bowl and season with sea salt and freshly cracked black pepper. Preheat a barbecue, chargrill pan, or frying pan to medium-high. Lightly brush the cut sides of the potatoes with oil, then cook for 2 minutes each side or until charred/browned. Immediately add the potatoes to the olive mixture and toss well to combine. Stir through watercress. Serve warm.

Number of servings (yield): 4

Recipe and Photo Courtesy of jamieanne on flickr / CC BY-ND

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