Warm potato & cherry tomato salad
|Prep time||5 minutes|
|Cooking time||30 minutes|
|Total time||35 minutes|
The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy
3 Tolive oil
1handful of olives
250 gcherry tomatoes
2 Tbalsamic vinegar
- 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.