1 tbsp olive oil
1 small onion, thinly chopped
1 garlic clove, crushed
1 tsp oregano, fresh or dried
200g cherry tomatoes, from a tin
100g roasted red peppers, sliced
300g Kennedy’s Mediterranean Potatoes, halved if large
25g black olives, sliced
Handful basil leaves, torn
Mediterranean Potato Salad
Heat the oil in a saucepan, add the onion and cook for 5-10 mins until soft. Add the garlic and oregano and cook for 1 min. Add the tomatoes and peppers, season well and simmer gently for 10 mins.
Meanwhile, cook the potatoes in a saucepan of boiling salted water for 10-15 mins, until tender.
Drain well, mix with the sauce and serve warm, sprinkled with olives and basil.