1.5kg / 3 lb 5 oz nicola potatoes, scrubbed or any small, waxy potato
90g / 3 1/4 oz green olives, pitted and finely chopped
2 teaspoons capers, finely chopped
15g / 1/4 oz flat-leaf parsley, finely chopped
2 tablespoons lemon juice
1 teaspoon finely grated lemon zest
2 garlic cloves, crushed
125ml / 4 fl oz extra virgin olive oil
Method:
Boil the potatoes for 15 minutes or until just tender, pierce with the tip of a sharp knife-if
the potato comes away easily it is ready. Drain and cool slightly.
Meanwhile, place the olives and capers in a small bowl with the parsley, lemon juice, lemon
zest, garlic and olive oil. Whisk with a fork to combine.
Cut the potatoes into halves and gently toss with the dressing while still warm. Season to
taste.
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