Warm potato salad with green olive dressing

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.5 kg (3 lb 5 oz) small boiling potatoes, such as nicola, scrubbed

90 g (3 1/4 oz/1/2 cup) green olives, pitted and finely chopped

2 teaspoons capers, finely chopped

a handful of flat-leaf (Italian) parsley, chopped

1 teaspoon finely grated lemon zest

2 tablespoons lemon juice

2 garliccloves, crushed

125 ml (4 fl oz/1/2 cup) extra virgin olive oil


1. Boil the potatoes for 15 minutes, or until just tender when pierced with the tip of a sharp knife. Drain and cool slightly.

2. Meanwhile, put the remaining ingredients in a small bowl and whisk together with a fork.

3. Cut the warm potatoes in half and place in a serving bowl. Pour the dressing over and gently toss. Season to taste with freshly ground black pepper and a little sea salt if desired. Serve warm.