This delicious salad is simple and zesty–the perfect choice for lunch, as an accompaniment, or as an appetizer. Similar in appearance to flat leaf parsley, fresh coriander has a distinctive pungent, almost spicy flavour. It is widely used in India, the Middle and Far East and in eastern Mediterranean countries. This potato salad is particularly good served as part of a brunch.

Potato and Olive Salad

Serves four


8 large new potatoes
45-60ml/3-4 tbsp garlic-flavoured oil and vinegar dressing
60-90ml/4-6 tbsp chopped fresh herbs, such as coriander (cilantro) and chives
10-15 dry-fleshed black Mediterranean olives


1. Cut the new potatoes into chunks. Put them in a pan, pour in water to cover and add pinch of salt. Bring to the boil, then reduce the heat and cook gently for about 10 minutes, or until the potatoes are just tender. Drain well and leave in a colander to dry thoroughly and cool slightly.

2. When they are cool enough to handle, chop the potatoes and put them in a serving bowl.

Potato and Olive Salad Potato and Olive Salad

3. Drizzle the garlic dressing over the potatoes. Toss well and sprinkle with the chopped fresh coriander and chives, and black olives. Chill in the refrigerator for at least before serving.


Add a pinch of ground cumin or a sprinkling of roasted whole cumin seeds to spice up the salad.