Potato salads come in many varieties and they never disappoint.  This version is inspired by the summer flavours of Spain. The secret of a good potato salad is to have a waxy potato and not to overcook it and it must have a good dressing to add a punch of flavour. It also makes a huge difference to the final flavour if you serve it at room temperature.

Serves 6

Ingredients

750g waxy potatoes, desiree, nadine (washed but not peeled)

3 eggs

6 tomatoes

3 green capsicum, seeded and membrane removed

1 red onion

200g green olives, stoned and roughly chopped

2 Tbsp chopped parsley

150 ml good quality extra virgin olive oil

100ml red wine or sherry vinegar

1 Tbsp salt, plus extra for seasoning

Freshly cracked black pepper

Method

Place the washed potatoes into a suitable sized pot, cover with cold water and add 1 Tbsp salt.  Bring to the boil, reduce temperature and simmer until just cooked (20 minutes).

Drain and cool.

When the potatoes are cool enough to handle, peel off the skin’s, slice into ½ cm slices.  Place into a shallow serving dish.

While potatoes are cooking, continue with the remaining preparation.  

Bring a small saucepan of water to the boil and carefully add eggs, bring back to the boil and cook for 5 minutes.  Remove immediately and refresh under cold running water. Peel and set aside.

Prepare the tomatoes by removing the eye and putting them into a heatproof bowl. Cover with boiling water and let the tomatoes sit for 2 minutes.  Drain and refresh under cold water. Remove the skins and seeds and cut into large pieces. Add the potatoes.

Dice the capsicum into similar size pieces as the tomatoes.  Add the potatoes.

Dice the red onion, roughly chop the olives and parsley and add to the potatoes.  Season lightly with salt and pepper.

Mix the oil with vinegar and pour over the salad. Toss gently to combine. 

Cut the eggs in half and place on top.

Eat at room temperature.