Ingredients

  • 1 kg baby potatoes, halved
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup black olives
  • ¼ cup fresh parsley, chopped
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red-wine vinegar
  • 1 tsp dried oregano
  • 1 garlic clove, minced
  • ½ tsp chili flakes
  • Salt & black pepper

Method

  1. Boil potatoes in salted water for 12–15 min, until fork-tender. Drain and cool slightly.
  2. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, chili flakes, salt, and pepper.
  3. Toss warm potatoes with the dressing.
  4. Add tomatoes, onion, olives, and parsley.
  5. Chill for 30 minutes or serve slightly warm.

Tip: Add crumbled feta for an extra creamy, salty Mediterranean touch.