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Potato & Olive Salad

A twist on the classic potato salad, with olives, parsley and watercress.
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Course: Entree
Servings: 4 servings
Author: MasterChef Australia magazine, December 2010


  • 800 g about 9 small chat potatoes
  • 60 ml ¼ cup olive oil, plus extra to brush
  • 100 g about 20 kalamata olives, pitted, finely chopped
  • ¼ cup finely chopped flat-leaf parsley
  • 1 clove garlic finely chopped
  • 2 cups watercress sprigs I only used about ½ – ¾ cup


  • Place potatoes in a saucepan of cold, salted water; bring to a simmer and cook for 15 minutes or until just tender. Drain; cool for 5 minutes, then cut in half lengthwise. Cool completely.
  • Meanwhile, combine oil, olives, parsley and garlic in a large bowl and season with sea salt and freshly cracked black pepper. Preheat a barbecue, chargrill pan, or frying pan to medium-high. Lightly brush the cut sides of the potatoes with oil, then cook for 2 minutes each side or until charred/browned. Immediately add the potatoes to the olive mixture and toss well to combine. Stir through watercress. Serve warm.