Potato Salads with Green Olives, Shallots and Sweet Herbs

Name: Potato Salads with Green Olives, Shallots and Sweet Herbs
Ingredients: 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 100 g/4 oz green olives, roughly chopped; 1 garlic clove, crushed and finely chopped; salt and freshly ground black pepper; 1 tablespoon balsamic vinegar; salt and freshly ground black pepper; 2 tablespoons chopped mixed herbs such as mint, chervil, tarragon, parsley, marjoram, basil; 4 tablespoons olive oil; 500 g/1 lb 2 oz new potatoes, scrubbed; 3 shallots, very finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Ingredients

500 g/1 lb 2 oz new potatoes, scrubbed
3

Side dish
Vegan
Gluten-free

Method

Boil the potatoes until tender, then drain. Mix together the rest of the ingredients. Cut the potatoes into pieces and combine with the other ingredients while still warm. Season to taste.