Olive and lemon potatoes

This is a great summer time side dish. In the winter, Gipsy Spread loves his potatoes roasted with garlic and sage or rosemary, but in summer we like the fresh combination of lemons and lighter herbs. These potatoes are also great cold so can be served at an al fresco lunch, picnic or barbeque and not a single drop of mayo is for this potato salad.

What you will need
Jersey/Baby new potatoes (250g for 2)
Olive oil
Olives
1/2 a lemon
1/2 a red onion
Fresh chives
Fresh lemon thyme

Half the potatoes and boil in salted water until cooked, but still firm. This should take about 15 minutes. Drain the potatoes and whilst still warm, add a good slug of olive oil, seasoning and the juice of half a lemon. This means the potatoes take on more of the flavours. Slice about 2 tablespoons of green or black olives and finely slice the red onion. Stir these through the potatoes. Serve warm or cold with chopped fresh chives and lemon thyme.

 

You can also add some chilli flakes to the potatoes, but we were having these with the spinach and mozzarella pockets for dinner tonight which also have chilli in them.