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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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a nice change from mayo based salads Ingredients:
40 g kalamata olives, stoned and halved |
1 tablespoon roughly chopped capers (optional) |
3 tablespoons fresh oregano, chopped |
2 garlic cloves, finely chopped |
5 tablespoons extra virgin olive oil |
750 g cooked cooled potatoes |
salt and pepper |
Directions:
1. combine all but spuds in a large bowl.
2. add spuds and toss gently.
3. stand 20 mins.
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