This is a twist on your average potato salad. The dressing is not a mayo, but a mix of olive oil, kalamata olives, parsley and garlic.
Ingredients
9 small spring potatoes
¼ cup olive oil
20 kalamata olives, finely chopped
¼ cup flat-leaf parsley, finely chopped
1 garlic clove, finely chopped
1 cup watercress sprigs
Sea salt
Freshly cracked black pepper
Directions
1. Place potatoes in a saucepan with cold water. Bring to simmer; cook for until just tender, about 15 minutes. Drain and cut in half.
2. Combine oil, olives, parsley and garlic in a large bowl; season with sea salt and freshly cracked black pepper.
3. Preheat a frying pan to medium. Brush the cut sides of the potatoes with oil. Cook for 2 minutes each side or until brown.
4. Immediately add the potatoes to the olive mixture. Toss well to combine.
5. Stir in watercress. Serve warm.
