New potato salad with black olives and rosemary.
- 1 kilogram New potatoes (small potatoes)
- 6 strands Fresh rosemary, leaves torn from the stems and finely chopped
- 3 tablespoons Olive oil
- Salt and ground black pepper to taste
- 180 grams Kalamata olives cut into quarters
Carefully wash the new potatoes and prick them with a fork. Toss with chopped rosemary leaves and steam or microwave with the skins on until tender.
Let the potatoes and rosemary cool slightly before cutting the potatoes into wedges. Drizzle olive oil, salt and pepper over the potatoes. Gently stir in the olives.
Let cool to room temperature and serve.