Potato Salad with Black Olives and Thyme

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The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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When buying olive oil, see that it is ‘Virgin’ or better still, ‘Extra Virgin’. Money spent on good oil is never wasted.


  • 2 lb (900 g) waxy potatoes
  • 6 oz (175 g) black olives
  • 4 fl oz (110 ml) olive oil
  • A few sprigs of fresh thyme
  • 2 slices of lemon
  • Sea salt and freshly ground black pepper
  • Lemon juice to taste


Put the olives in a wide-necked jar with the olive oil, thyme and lemon slices. Shake and leave for 3–4 days.

Clean the potatoes and steam and when cool enough to handle, push off the skins and slice. Pour over the olive oil and olives and season. Add lemon juice to taste.

Garnish with a few sprigs of thyme.

‘All in all, the potato is about the world’s most efficient means of converting plant, land, water and labour into a palatable and nutritious food.’

From Man on Earth by John Reader, 1990.

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