Warm Potato and Cherry Tomato Salad
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
- Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins.
- Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.
- 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.