This potato salad uses a garlic and herb dressing instead of mayonnaise. Tossing the potatoes in the dressing while they are still warm helps them absorb the flavour. Serve it as a side dish with your next meal.

Ingredients

• 1 kg baby potatoes
• 1 small red onion, finely sliced
• 1 cup cherry tomatoes, halved
• ½ cup pitted Kalamata olives
• 2 tablespoons capers, drained
• ½ cup fresh flat-leaf parsley, chopped
• 2 tablespoons fresh oregano or basil, chopped

For the dressing

• ⅓ cup extra virgin olive oil
• 3 tablespoons red wine vinegar or fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Instructions

1. Place the potatoes in a large pot and cover with cold, salted water. Bring to the boil, then reduce the heat to medium and simmer for 15 to 20 minutes, or until tender when pierced with a fork. Drain well and leave to cool just enough to handle. Cut into halves or quarters, depending on their size.
2. While the potatoes cook, whisk together the olive oil, vinegar or lemon juice, garlic, mustard, salt and black pepper in a small bowl until well combined.
3. Place the warm potatoes in a large mixing bowl. Pour over half the dressing and toss gently. Dressing the potatoes while they are warm helps them absorb the flavour.
4. Add the onion, tomatoes, olives, capers and fresh herbs. Pour over the remaining dressing and gently mix, taking care not to mash the potatoes.
5. Serve warm, at room temperature or chilled. If serving chilled, refrigerate for at least 30 minutes to allow the flavours to blend.