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Warm grilled potato salad with olives and parmesan

Name: Warm grilled potato salad with olives and parmesan
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 1kg small chat potatoes; 100ml extra virgin olive oil; 5 spring onions, thinly sliced on an angle; 2 garlic cloves, finely chopped; 2 tablespoons chopped flat-leaf parsley leaves; 2 teaspoons chopped fresh oregano; 1/2 cup (75g) pitted kalamata olives, halved; 1 cup (80g) shaved parmesan

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Warm grilled potato salad with olives and parmesan

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by Joanne Weir

Cooking teacher, author and television presenter

Oct 03, 2015

Add this potato salad to your Christmas table and people will be asking for seconds.

1kg small chat potatoes
100ml extra virgin olive oil
5 spring onions, thinly sliced on an angle
2 garlic cloves, finely chopped
2 tablespoons chopped flat-leaf parsley leaves
2 teaspoons chopped fresh oregano
1/2 cup (75g) pitted kalamata olives, halved
1 cup (80g) shaved parmesan

Method

1.

Preheat the oven to 190°C.
2.

Place the potatoes in a baking dish.
3.

Drizzle with 1 tablespoon oil, season and cover with foil. Bake for 50-60 minutes, until tender. Allow to cool slightly.
4.

Meanwhile, combine 2 tablespoons oil, spring onion, garlic, parsley, oregano and olives in a small bowl. Season to taste with salt and pepper, then set aside.
5.

Preheat a barbecue or chargrill pan on high heat. Halve potatoes, drizzle with 2 tablespoons oil and season. Grill for 5 minutes each side, turning occasionally, until heated through and charred.
6.

Transfer potatoes to a large serving bowl, then pour over the dressing and toss to coat well. Scatter with the parmesan, then serve warm.