Black Olive and Sweet Potato SaladServes 6 as a side dish, preparation and cooking 20 minutes
3 medium sweet potatoes, peeled and chopped into pieces
500 grams of baby new potatoes
5 spring onions finely chopped
20 black olives, stones removed and finely sliced
1 tbsp extra virgin olive oil
course sea salt and pepper
Simmer the sweet and new potatoes in boiling salted water until they are just cooked. Drain the water and return to the pan. Gently crush with a masher so that the potatoes are broken but not mashed completely and stir through the spring onions, olives and olive oil. Season with the salt and pepper, although you will not need too much salt as the olives will already have added a nice saltiness to the dish. This is really good served with grilled fish.