Potato Salad with Black Olives and Thyme

Name: Potato Salad with Black Olives and Thyme
Ingredients: Lemon juice to taste; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 2 slices of lemon; A few sprigs of fresh thyme; 4 fl oz (110 ml) olive oil; 6 oz (175 g) black olives; 2 lb (900 g) waxy potatoes

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

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

Ingredients

2 lb (900 g) waxy potatoes
6 oz (175

May
Vegan

Method

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.