Prep 15 mins
Cook 15 mins
a nice change from mayo based salads
- 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
- combine all but spuds in a large bowl.
- add spuds and toss gently.
- stand 20 mins.