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45 minutes
- 1.2 kg Cyprus potato or other waxy potato such as Jersey Royal or Charlotte
- sea salt
- freshly ground black pepper
- 1 lemon juice of
- extra virgin olive oil
- olive oil
- 50 g Greek olives stones in
- 2 tablespoons capers rinsed
- 1 bunch of fresh coriander
- 6 spring onions
- Clean the potatoes thoroughly and cook them in a large pot of boiling salted water for 20 to 25 minutes until tender. Drain and cool slightly, then slice into rough chunks, removing the skin. In a large bowl, mix the potatoes with lemon juice and extra virgin olive oil. Season lightly, toss well, and let the flavors meld. Cool completely. Heat 1 tablespoon of olive oil in a small pan over medium heat. Crush olives, remove pits, and chop roughly. Add olives and capers to the pan, fry for 2 to 3 minutes until crisp. Chop coriander and slice spring onions, then stir into the potato salad. Sprinkle with olives and capers, and serve.
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