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Mexican-style new potato and olive oil salad

• Thomasina Miers

Published: December 19, 2014 at 2:30 PM

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Serves 6

A little effort

Total time: 35 mins

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This warm new potato and olive oil salad from Thomasina Miers is simple, full of flavour and shows how subtle Mexican food can be. Try serving this with grilled meat or fish at your next BBQ

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Try Thomasina Miers' new potato salad with her Mexican-style pork chops recipe, Mexican salad, Mexican BBQ fish and Mexican chicken mole.

Ingredients

Nutrition

• olive oil

• 1 kg new potatoes

  sliced in half lengthways

• 3 shallots

  diced

• 2 garlic cloves

  finely chopped

• 1 lime

  juiced

• a small bunch coriander

  roughly chopped

Nutrition: per serving

• kcal218
• fat11.5g
• carbs27.3g
• fibre1.8g
• protein3.1g
• salt0.05g

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Method

• step 1

  Heat 3 tbsp oil in a large pan. Add the potatoes and season with salt. Stir-fry for 5 minutes, coating the potatoes in oil. Add shallots, garlic and fry for a few more minutes until the shallots have softened.

• step 2

  Add 350ml water, cover the pan and cook on a low heat, stirring occasionally until the water has been absorbed and the potatoes have cooked, adding the lime juice halfway through (if all the water hasn’t evaporated remove the lid and boil hard for a few minutes). Take off the heat, add the coriander and a good drizzle of olive oil and stir well before serving.

Authors

Thomasina Miers

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