Warm Potato and Cherry Tomato Salad


Prep time: 
5 minutes


The use of anchovies gives this dish a deep, salty savoury flavour - but it won't taste fishy at all.


  • 750g potatoes
  • 3 tablespoon olive oil
  • 2 anchovies, chopped
  • handful of olives
  • 2 garlic cloves
  • 250g cherry tomatoes
  • 2 tablespoon balsamic vinegar


  1. Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins.
  2. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
  3. Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.


Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development