Recipe for Warm Potato and Cherry Tomato Salad

Summary

Servings:

Prep time:

5 minutes

Source:

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

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.