Warm potato & cherry tomato salad

Summary

Yield
Servings
Prep time5 minutes
Cooking time30 minutes
Total time35 minutes

Description

The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy

Ingredients

750 g
potatoes
3 T
olive oil
2
anchovies (chopped)
1
handful of olives
2
garlic cloves
250 g
cherry tomatoes
2 T
balsamic vinegar

Instructions

  1. Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins.
  2. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
  3. 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.