Grilled Potato Salad with Olive Salsa

This grilled potato salad topped with a punchy olive salsa is bursting with flavour. It's a delicious side for barbecues, picnics or a casual get-together.

INGREDIENTS

1 kg baby potatoes, washed & halved lengthways

2 TBS GSG extra virgin olive oil, plus extra for brushing

Sea salt & freshly ground black pepper

1 small red onion, peeled & finely sliced

1 cup GSG mixed olives, pitted & roughly chopped

½ cup Italian flat leaf parsley, chopped

1 cup cherry tomatoes, roughly diced

2 TBS capers, rinsed & drained on paper towel

Zest and juice of 1 lemon

1 small garlic clove, peeled & crushed

1 TBS red wine vinegar

100ml GSG extra virgin olive oil

1 cup baby rocket leaves

METHOD

Place halved potatoes in a pot of salted water, enough to cover. Bring to boil & simmer for 8-10 minutes, or until just tender. Drain & allow to steam dry for a couple of minutes.

Preheat a barbecue or grill pan over medium-high heat.

Toss cooked potatoes with 2 TBS olive oil, season with salt and pepper.

Grill for 3-4 minutes on each side until golden and slightly charred. Set aside to cool slightly.

Meanwhile, make the olive salsa. In a bowl, combine sliced red onion, olives, parsley, cherry tomatoes, capers, lemon zest, lemon juice, garlic & red wine vinegar. Add olive oil & mix well.

Season with sea salt & freshly ground black pepper to taste (use salt sparingly as there are salty olives and capers)

TO SERVE:

Arrange the grilled potatoes and baby rocket leaves on a serving platter. Spoon olive salsa generously over the top. Serve warm or at room temperature.

TIPS and TRICKS:

If you don’t have an olive pitter, cut the flesh off from around the olive pit with a small sharp knife.

Some of our mixed olives are quite small and could easily be left whole in the salsa – just warn your fellow diners about the pips, or serve them separately in a small bowl for people to add their own.

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